Soups and Starters Recipes - Pumpkin and Lemon Soup Recipe

  
 

Soups and Starters Recipes - Pumpkin and Lemon Soup Recipe

Ingredients

Serve 6

  • 50 g/2 oz butter

  • 1 large onion, sliced

  • 500 g/1 lb pumpkin, peeled, deseeded and cut into chunks

  • 250 g/8 oz potatoes, peeled and sliced

  • 1 small garlic clove, crushed

  • 1 thyme sprig

  • 1.2/liters/2 pints Chicken Stock

  • 4 tablespoons lemon juice

  • 150 ml/1/4 pint double cream

  • salt and pepper

Method:

  1. Melt the butter in a large heavy saucepan. Add the onion and fry over a low heat for 3 minutes until soft and translucent.

  2. Add the pumpkin, potatoes, garlic and thyme. Cover the pan and cook over a low heat for 20 minutes, or until the vegetables are soft.

  3. Add the stock and season with salt and pepper to taste. Bring to the boil, lower the heat and simmer for 10 minutes. Remove the thyme sprig.

  4. Transfer the soup to a food processor or blender and process to a smooth puree. Alternatively, rub it through a sieve.

  5. Return the soup to the rinsed pan. Add the lemon juice, stir in the cream and reheat without boiling. Serve in warmed individual soup bowls.