Pumpkin soup

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 45
    g
    butter
  • 750
    g
    pumpkin
  • 1
    large onion
  • 1
    orange (finely grated rind only)
  • 750
    ml
    chicken stock
  • salt
  • freshly ground black pepper
  • 60
    ml
    medium cream sherry
  • 125
    ml
    cream
  • 250
    ml
    milk
  • 30
    ml
    finely chopped parsley, to garnish
 

Method

 
Melt the butter in a large saucepan. Add the pumpkin, onion and orange rind and cook over a very gentle heat until the onion is soft, about 5 minutes.
Add the stock and seasoning and bring to the boil. Reduce the heat and simmer gently (covered) for about 30 minutes, or until the pumpkin is tender. Liquidise the soup and return to the cleaned saucepan.
Add the sherry, cream and enough milk to make the soup the right consistency. Heat through and simmer for 5 minutes.
Check the seasoning, pour into a preheated tureen, sprinkle parsley over the top and serve immediately.
 

Read more on: soup
 

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