Pumpkin Soup – 1

• I have never cooked with pumpkins before – dynia in Polish.
• This will be my first try with the first of two soups.
• This one is the easiest.
• Having said that, peeling the pumpkin can be difficult.

INGREDIENTS

• 500g of pumpkin flesh (peeled and seeds removed).
• 2 red peppers
• 2 large onions
• Juice of 1 lemon
• 1 tablespoon of tomato purée 
• 1 teaspoon of hot paprika powder
• ¼ teaspoon of  salt.
• 1.5 litres of vegetable stock
• Salt & pepper to taste
• *
• Small handful of flat leaved parsley – chopped – to serve

METHOD

• Remove all the peel and the seed from the pumpkin.
• Chop the flesh into small chunks.
• De-seed the peppers and cut the flesh into small pieces.
• Chop the onion into small pieces.
• Place all these chopped vegetables into a large saucepan and add the vegetable stock.
• Add the tomato purée, lemon juice, salt and paprika powder.
• Bring to the boil and then add a lid and allow to simmer.
• Cook until the vegetables are soft.
• Take the pan off the heat.
• Use a stick blender to purée the soup.
• Season to taste.
• *
• Serve with a little chopped flat leaved parsley.

Royal Standard – Blossom Time soup plate