Saddleworth COVERS INDEISGN.indd - page 95

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Pumpkin Soup:
a great recipe from Jill’s Greengrocers
Seasonal and warming: perfect for an autumn evening!
“Don’t just use pumpkins for Halloween,
they make great soup!” says Jill
Ingredients
1 small pumpkin (1kg), peeled and diced
into cubes
1 onion, peeled and roughly chopped
2 cloves of garlic
Handful fresh parsley
1 teaspoon of ground coriander
Dash of olive oil
600ml chicken stock
50ml cream
Salt and Pepper
Method
Heat the oven to 220C/gas mark 7
Place the pumpkin, garlic and onion into
a baking tray and drizzle over the oil.
Scatter the herbs
and salt and
pepper over the
vegetables.
Toss the
vegetables so that they are coated in the
oil, then cook for 25-30 minutes until
the pumpkin is tender
Put the stock and cream in a large pan
and bring to the boil
Put the roasted vegetables and stock into
a blender and blend until the liquid is
smooth
Return to the pan and season
Serve warm, with a dash of cream
drizzled into the bowl if desired
Jill’s Greengrocers, Tel: 01457 873811
Greenbridge Lane, Greenfield
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