Pumpkin Soup Recipe

A warming recipe for those chilly November days...


2lb (1 kg) Pumpkin flesh cut into large chunks;
2 cloves garlic;
4 tablespoons rapeseed or olive oil;
2 teaspoons paprika or curry powder;
1 tablespoon tomato puree;
1 1/2 pints (1 litre) vegetable stock;

A little milk, and 1oz (25g) butter.


Cook pumpkin, oil and garlic gently in a large saucepan for a few minutes.
Add paprika or curry powder, tomato puree and stock.
Bring to the boil then simmer until the pumpkin is soft.
Allow to cool then puree with a blender or food processor.
Season with salt and pepper and finish the soup with milk and butter.
This is good with homemade bread.

Paul Cleave