Cream of Pumpkin Soup

Serves: 4-6


Lightly fry the onions and pumpkin in the butter for about 5 minutes, do not colour. Add the stock, cover and simmer for about 1 hour, or until the vegetables are soft. Sieve or puree the soup in an electric blender and return it to the pan. Blend the flour with a little of the milk to a smooth cream. Add the rest of milk to soup and reheat. Stir a little of the soup into blended flour and milk and return this mixture to the pan; bring to the boil, stirring until it thickens, and cook for a further 2-3 minutes. Season, stir in the cheese and cream and sprinkle with parsley before serving.

  • 2 small onions, skinned and sliced
  • 1 pumpkin, weight about 1.4 kg (3lb) peeled, seeded and chopped
  • 50g (2 oz) butter
  • 600 ml (1 pt) white stock
  • 45 ml (3 level tbsps) flour
  • 568 ml (1 pt) milk
  • Salt and pepper
  • Little grated cheese
  • 45 ml (3 tbsps) cream
  • Chopped parsley to garnish

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