Pumpkin Soup

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.

Preparation Time 10 minutes. Cooking time 25 minutes.

We used the Microsafe® jug.

For best results using the microwave method the vegetables need to be cut quite small.

500 grams peeled pumpkin, cut into small pieces
1 onion, finely chopped
1 stalk celery finely chopped
1 small carrot, finely chopped
1 medium potato, finely chopped
2 tablespoons olive oil
30 grams butter
1 teaspoon tomato paste
3 cups vegetable or chicken stock or water and a stock cube
salt and pepper to taste

Put the vegetables, oil and butter into the Decor Microsafe® jug and stir well so the vegetables are coated. Put lid on jug with the pourer open and cook for 7 minutes. Stir well. Add tomato paste and stock. Replace the lid with pourer open and microwave for a further 10 minutes. Stir through the pourer opening and then microwave for a further 8 minutes or until vegetables are tender. Let rest for 2 minutes. Leave the flap open while the food is hot. 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.