With roast pumpkin left in the fridge from the other night, what better way to use it than to make pumpkin soup. You can’t beat it.
So warming and great for these cold winter days. I bought a large pumpkin the other day for just $3. It doesn’t get much better than that.
Pumpkin soup
- 1-2 onions chopped
- half a leek sliced
- 2 tablespoons of butter
- 2 tablespoons of flour
- milk
- 1 tsp of chicken stock
- 1/2 tsp curry powder
- an orange
- salt and pepper
- half a pumpkin cooked
Saute the onions and leeks with butter
So to make pumpkin soup, you chop up 2 onions, (or one large one) and I always add, (if I have it in the fridge) some sliced leek to give it more flavour. So saute these off with a couple of tablespoons of butter.
Add flour and mix, then add milk to make a roux
Then add a couple of tablespoons of flour (to make the roux) and cook this off for a minute. Add 1/2 teaspoon of curry powder, and enough milk to mix and thicken to a nice creamy consistency. Add chicken stock and squeeze the juice of an orange. Season.
Add freshly squeezed orange juice
Add boiled pumpkin
roasted left over pumpkin!
Then add the roasted or boiled pumpkin, and once combined, simmered for a while,. Then place the hot liquid, (being careful) in the blender to make a lovely smooth soup.
full of ingredients, simmer
Its yummy eaten with a dollop of cream cheese and grated cheese and fresh bread of course with lashings of butter.
divine to share
I made a huge batch of soup,so I blended half of it, then put that into a pot. The rest I blended up but it sounded like it had bones in it!! Oh dear, what could it be. I put the blender on a higher rev, the bones got worse. So, checked to see if there was something wrong mechanically and discovered that the wee plastic top to the blender had dropped into the soup, and viola, we had large chunks of plastic in the soup. 🙁
We ate the first lot! Lucky I had made so much!
