Pumpkin Soup

AuthorThe Batch Lady

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Standard batch serves 4

Batches1 Batch
 1 large pumpkin
 2 cups frozen chopped onions
 1 tablespoon frozen chopped garlic
 2 tablespoons cumin
 2 tablespoons oil
 1 pinch salt
 3 cups vegetable stock
1

Cut pumpkin exactly the same way as you would a water melon, cut in ½, remove seeds, cut into slices and remove the skin from the back of the slice.
Finally cut into cubes.
Put cubes of pumpkin on a tray along with 1½ tablespoons of olive oil and the salt.
Roast for 30 min at 180°C or until the pumpkin is soft.

While pumpkin is in oven, heat some oil in a pan, add the frozen onions and garlic, cook over a medium heat until soft (about 5 min).
When pumpkin, onion and garlic are all cooked, add to a large bowl or pan (off the heat).
Now add ½ the vegetable stock and blend with a hand blender until stock is mixed in well. Then add the remainder of the stock and blend until a soup like consistency.

2

Ready for the freezer
Portion the soup into soup freezer bags and label, about one cup per portion. Keep open until cool then seal and freeze.

3

Ready to Eat
Defrost and heat.
Great served with a splash of cream and some toasted pumpkin seeds or some pumpkin seed bread.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 1 large pumpkin
 2 cups frozen chopped onions
 1 tablespoon frozen chopped garlic
 2 tablespoons cumin
 2 tablespoons oil
 1 pinch salt
 3 cups vegetable stock

Directions

1

Cut pumpkin exactly the same way as you would a water melon, cut in ½, remove seeds, cut into slices and remove the skin from the back of the slice.
Finally cut into cubes.
Put cubes of pumpkin on a tray along with 1½ tablespoons of olive oil and the salt.
Roast for 30 min at 180°C or until the pumpkin is soft.

While pumpkin is in oven, heat some oil in a pan, add the frozen onions and garlic, cook over a medium heat until soft (about 5 min).
When pumpkin, onion and garlic are all cooked, add to a large bowl or pan (off the heat).
Now add ½ the vegetable stock and blend with a hand blender until stock is mixed in well. Then add the remainder of the stock and blend until a soup like consistency.

2

Ready for the freezer
Portion the soup into soup freezer bags and label, about one cup per portion. Keep open until cool then seal and freeze.

3

Ready to Eat
Defrost and heat.
Great served with a splash of cream and some toasted pumpkin seeds or some pumpkin seed bread.

Pumpkin Soup

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