Pumpkin Soup |
Ingredients
4 tablespoons olive oil 2 onions finely chopped 1 kg of pumpkin or squash peeled deseeded and chopped into chunks 700 ml vegetable stock Creme fraiche Handful pinenuts toasted Sea salt and freshly ground pepper Method Heat 2 tbsp olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured Add the pumpkin/squash to the pan, then cook for 8-10 mins, stirring occasionally until it starts to soften and turn golden Add the veg stock Season with salt and pepper Bring to the boil until soft Puree with blender or food processor Add creme fraiche and blend again Toast the pinenuts in a dry frying pan and add as a lovely garnish to the top |
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