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Pumpkin soup

Thursday - September 27, 2018 11:06 am , Category : RECIPES

Ingredient:
15 kg (3 lb) pumpkin
150 g (5 oz) butter
2 leeks, trimmed and sliced
1 litre (1 ¾ pints) chicken or vegetable stock
¼ tsp grated nutmeg
Salt and black pepper
30 g (1 oz) spinach leaves, finely chopped
300 ml (1/2 pint) single cream

Method:
Cut out the flesh from the pumpkin, discarding the seeds and fibers. Cut the flesh into 2 cm (3/4 in) chunks.

Melt 100 g (3 ½ oz) of the butter in a large saucepan. Add the leeks, and cook very gently, covered, for 10 minutes or until soft.

Add the stock, pumpkin chunks, and nutmeg, and season with salt and pepper.

Bring to a boil, cover, and simmer for 30 minutes or until the vegetables are very soft.

Meanwhile, cook the peas in boiling salted water for 5 minutes. Drain thoroughly.

Melt the reaming butter in a saucepan. Add the spinach, cover, and cook gently for 3 minutes until wilted.

Puree the soup in a food processor or blender until smooth, in batches if necessary. Return to the pan and stir in the cream. Stir the peas and spinach into the soup, heat through, and serve hot.
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