Calendula and pumpkin soup

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    Litres
    pumpkin, peeled and diced
  • 250
    ml
    chopped celery leaves and stalks
  • sea salt to taste
  • 250
    ml
    onion, chopped
  • a little sunflower cooking oil
  • 30
    ml
    honey
  • 10
    ml
    ginger root, grated
  • 10
    ml
    coriander seeds, crushed
  • 1
    lemon, juice
  • 125
    ml
    calendula petals
  • 125
    ml
    chopped parsley
  • 2
    Litres
    water or chicken stock
 

Method

 
1. Lightly brown the onion in the sunflower oil. Add the rest of the ingredients except the parsley and calendula petals. 2. Simmer until the pumpkin is cooked, top up with water if necessary. Put through a liquidiser. 3. Reheat and serve piping hot with the parsley and calendula petals sprinkled over the soup. Serve with crusty homemade bread. Serves 4-6.
 

Read more on: soup
 

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