Roman Style Pumpkin Soup


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A version of the classic Roman soup. Pumpkins and leeks are puréed together to get a creamy, velvety soup. A dash of fresh mint adds that necessary flavour. Pumpkins are usually large vegetables. To make things a little easier, ask your greengrocer to cut a chunk off for you. The addition of potato gives a little thickness to the soup, but you can omit it if you are an avid pumpkin lover!

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Serves 4.
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Ingredients

Method
  1. Melt the butter in a pan and sauté the spring onions and garlic for 1 minute.
  2. Add the pumpkin and potato and sauté for about 3 minutes.
  3. Add the milk and 1 cup of hot water, mix well and simmer on a slow flame till the potatoes are cooked.
  4. Allow the mixture to cool completely and then purée in the blender.
  5. Combine the puréed mixture and thyme with 2 cups of hot water in a pan.
  6. Season with salt and pepper and bring to a boil.
  7. Serve hot, garnished with the mint.

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 on 26 Mar 13 10:22 AM


Tasty pumpkin soup. I used low fat milk to make it healthier.