Pumpkin Soup – 2

• When I came to file away my hard copy of my post for Pumpkin Soup – 1, I realised that I had made a pumpkin soup about  a year ago! 
• It was a little different with the onions having been fried in butter.
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• This soup is a little richer than Pumpkin Soup – 1.

• It has the addition of  soured cream.

• However tomato purée is not used.

INGREDIENTS

• 500g of pumpkin flesh (peeled and seeds removed).
• 2 red peppers
• 2 large onions
• Juice of 1 lemon
• 1 teaspoon of hot paprika powder
• ¼ teaspoon of  salt.
• 1.5 litres of vegetable stock
• Large handful of flat leaved parsley – chopped
• 125 – 250ml of soured cream
• Salt & pepper to taste
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• Small handful of flat leaved parsley – chopped – to serve

METHOD

• Remove all the peel and the seeds from the pumpkin.
• Chop the flesh into small chunks.
• De-seed the peppers and cut the flesh into small pieces.
• Chop the onions into small pieces.
• Place all these chopped vegetables into a large saucepan and add the vegetable stock.
• Add the 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.
• Add the chopped parsley and simmer for another 5 minutes.
• Take the pan off the heat.
• Use a stick blender to liquidise the soup.
• Season to taste.
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• Bring back to the boil and take off the heat again.
• Slowly stir in the soured cream until it is well mixed in.
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• Sprinkle with the parsley to serve.

Royal Doulton Burgundy soup plate