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Pumpkin soup is a traditional favourite for Bonfire Night, particularly when served in mugs – ideal for warming cold hands!
“Based on the recipe from Year Round Dairy Cookbook available at
www.dairydiary.co.uk”
INGREDIENTS
Loseley Butter 25g (1oz)
Onion 1, peeled and chopped
Carrot 1, peeled and chopped
Peeled Pumpkin 350g (12oz), roughly chopped
Milk 750ml (1 1⁄4 pints)
Salt and freshly ground black pepper
Natural Yogurt 150g (5oz)
Dried Pumpkin Seeds to garnish (optional)
METHOD
1. Melt the Loseley butter in a large, lidded saucepan and add the onion and carrot. Cook gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft but not brown.
2. Add the pumpkin, milk and seasoning and bring gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft.
3. Transfer the soup to a blender or food processor and puree until smooth, in batches if necessary. Return to the saucepan, reheat gently and serve swirled with yogurt and garnished with pumpkin seeds. Accompany with hunks of warmed bread.
10 minutes preparation time
40 minutes cooking time
183 Kcal per portion
8.8g fat per portion of which
5.4g is saturated
4 servings
Suitable for freezing
Suitable for vegetarians.
Loseley’s Naturally Softer Butter is available in a 250g tub £1.29.
Available from leading super markets such as Morrisons and large
independents.
For latest information check the website at www.loseley.com