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Pumpkin Soup

Cooking Time: 45 minutes
Quantity: Serves 6

Apparently, it's much better to use a small pumpkin that the massive ones for carving, which don't taste as good.


3 onions
900g pumpkin (weigh it after you've taken the skin off)
900ml (1 1/2 pints) vegetable stock
75ml (3 fl oz) soya cream or milk
Salt and pepper


1) Finely chop the onions.
2) Chop the pumpkin into quarters or eighths, and discard the seeds. Peel the pumpkin segments and cut them into chunks.
3) Heat margarine/oil and gently fry the onions until softened. Add the pumpkin and stock.
4) Simmer for 30 minutes then allow to cool slightly and purée with a blender.
5) Add soya milk. Reheat gently and season before serving.

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    © Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.