Pumpkin or Squash Soup

Pumpkin or Squash Soup- with extra Hygge

 Turks turban squash, seeded; (Any ripe squash can be used but these are particularly pretty)

1 leek, thinly sliced

2 medium carrots, peeled and diced

1 sweet potato, peeled and diced

2 tbsp. butter or oil

400grms chicken or vegetable stock

Fresh dill or parsley to taste

           Sea salt and freshly ground black pepper to taste

 

Remove the flesh from the squash. (If you cut off the top of the squash and then remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.

Heat the butter or oil in a saucepan placed over a medium heat, add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes.

Add the stock, cover, and simmer until the vegetables are soft (about 30 min).

Transfer the vegetables and broth to a blender or food processor and purée; you decide how smooth or large the texture is.

Return to the pot and turn the heat down to low.

(For extra Hygge you could reheat this soup in a suitable pot on top of your wood burning stove.)

Stir in some cream or yoghurt if you wish and season to taste.

Serve with fresh dill or parsley to garnish.


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Pumpkin or Squash Soup

Pumpkin or Squash Soup- with extra Hygge

 Turks turban squash, seeded; (Any ripe squash can be used but these are particularly pretty)

1 leek, thinly sliced

2 medium carrots, peeled and diced

1 sweet potato, peeled and diced

2 tbsp. butter or oil

400grms chicken or vegetable stock

Fresh dill or parsley to taste

           Sea salt and freshly ground black pepper to taste

 

Remove the flesh from the squash. (If you cut off the top of the squash and then remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash.

Heat the butter or oil in a saucepan placed over a medium heat, add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes.

Add the stock, cover, and simmer until the vegetables are soft (about 30 min).

Transfer the vegetables and broth to a blender or food processor and purée; you decide how smooth or large the texture is.

Return to the pot and turn the heat down to low.

(For extra Hygge you could reheat this soup in a suitable pot on top of your wood burning stove.)

Stir in some cream or yoghurt if you wish and season to taste.

Serve with fresh dill or parsley to garnish.


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