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 | Pumpkin Soup (Saucepan) | One of the best of winter soups with a sweet rich flavour and golden colour, pumpkin soup is very simple to make and inexpensive. The following method for microwave makes about 5 cups and keeps refrigerated for 4 days.
For the best pumpkin flavour use a butternut pumpkin or the highly orange coloured Japanese pumpkin.
Serves 4 to 5. (makes 5 cups).
Preparation Time 10 minutes. Cooking time 20 to 25 minutes.
500 grams pumpkin, peeled and roughly chopped
1 onion, finely chopped
1 stalk celery, thinly sliced
1 medium potato, peeled and roughly chopped
1 small carrot, roughly chopped
1 teaspoon tomato paste
3 cups vegetable or chicken stock, or water and a stock cube
salt and pepper to taste
| Put everything into a saucepan, bring to a boil, cover and cook over a medium heat for about 20 minutes or until all the vegetables are tender. Use a food processor or a hand-held electric blender to make a puree. Add salt and pepper to taste.
Serve immediately or store in Decor Microsafe® containers ready for reheating. Great to take to work.
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