Better Quality Video is the second one, but it is longer.
[fbvideo link=”https://www.facebook.com/ScottishMumBlog/videos/1215979371801342/” width=”500″ height=”400″ onlyvideo=”1″] [fbvideo link=”https://www.facebook.com/ScottishMumBlog/videos/1218050738260872/” width=”500″ height=”400″ onlyvideo=”1″]Cream of Pumpkin Soup
Prep time
Cook time
Total time
Pumpkin Soup isn't just for Halloween. Enjoy it any time of the year.
Author: Lesley Smith
Serves: 4-6 Bowls
Ingredients
- 400g Pumpkin, chopped.
- 100g Carrot, chopped.
- 200g Onion, chopped.
- 2 Vegetable Stock Cubes.
- 200ml Milk.
- 1 Garlic clove, or Garlic frozen cube.
- Salt and Pepper to taste.
- Water.
- 2 Tablespoons Rapeseed Oil.
Instructions
- Put your chopped onion and rapeseed oil into your machine if you have a saute version, or do the sauteeing on the stove. Lightly fry your onions until soft.
- Add the garlic and stock cubes, and finish the saute, by adding carrots and pumpkin. Stir and switch off the saute button.
- Add in milk, water and salt/pepper to taste. Ensure the level of ingredients and liquid is below the maximum and above the minimum fill marks.
. - Stir well, and ensure the lid is on tight.
- Select the smooth setting.
- I served with a little parsley.
So the soup has no pumpkin in it !? Slight omission in recipe I think.
It says 400g of Pumpkin, unless my screen is playing havoc with my eyes. Which is possible. For the video, it’s the square orange ingredient. I’d pre chopped that, as it takes a while.
Doesn’t actually say at which point pumpkin is added or how much water?
Pumpkin can go in at any stage from saute, but I’ve added it in. Water is topped up until your soup maker reaches between the minimum level or maximum level of the soupmaker. This recipe would make a very thick 1.3 litre soup, or a thickish 1.6. It all depends how you like your own soups.