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Chicken Pumpkin Soup

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Ingredients
  Butter 1 Ounce (25 Gram)
  Onions 2 Small, thinly sliced and pushed out into rings
  Pumpkin flesh 1 Pound, chopped (500 Gram)
  Chicken stock 2 1⁄2 Pint
  Salt To Taste
  Celery stalks 1 , chopped
  Potato 1 Large, peeled and chopped
  Lemon juice 1 Tablespoon
  Tabasco sauce 2 Drop
  Paprika 1 Teaspoon
  Double cream 8 Fluid Ounce (250 Milliliter)
  Croutons 1 Cup (16 tbs) (For Serving)
Directions

Melt the butter in a saucepan.
Add the onions and pumpkin and fry until the onions are soft but not brown.
Stir in the stock, salt to taste, the celery, potato, lemon juice, Tabasco and paprika.
Bring to the boil, then cover and simmer for 30 to 35 minutes or until the vegetables are tender.
Puree the soup in an electric blender, then strain it back into the saucepan.
Alternatively, push the soup through a sieve.
Stir the cream into the pureed soup and reheat gently without boiling.
Serve hot, garnished with crotons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Healthy

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