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FROM MY KITCHEN TO YOURS

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Serves 8

  •  

  • 2 tbsp olive oil

  • 2 onions finely chopped

  • 1kg pumpkin chopped

  • 700ml vegetable stock

  • 150ml single cream or substitute

  • 2 tbsp Karen’s Spicy Marinade

 

For the croutons:

 

  • Fry light or similar

  • 4 slices bread cut into squares

  • Crushed garlic

  • Salt & pepper

  • Chopped coriander (optional)

PUMPKIN SOUP WITH WHOLEMEAL CROUTONS

Pumpkin Soup with Wholemeal Croutons << Back to Recipes

Here is a link to show you how to prepare your pumpkin: https://www.youtube.com/watch?v=JCO_9bwo6VA

 

Heat the olive oil or substitute in a large pan & add onion & cook for 5 minutes then add the pumpkin & carry on cooking for a further 10 minutes.  Add stock then bring to a slow boil, simmer for ten minutes until the pumpkin is soft. Add cream or your chosen substitute & marinade then using a blender, purée til there are no lumps. If needed, season to taste.

 

For the croutons heat oil in frying pan, add garlic, salt, pepper & coriander then add the bread ... fry until crisp. I used seeded wholemeal & it was delicious!

 

Cost of marinade per serving 11p & good to freeze.

Pumpkin Soup with Wholemeal Croutons