- Yield : 1 Pot
- Servings : 8
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 60m
- 1.4l (6 cups) chicken broth
- 900g (2 lbs) pumpkin flesh, chopped
- 200g (1/2 lb) onion, thinly sliced
- 1 garlic clove, minced
- 1 1/2 tsp salt
- 1/2 tsp thyme
- 1/2 tsp freshly-ground black pepper
- 120ml (1/2 cup) whipping cream, warmed
In a covered saucepan, heat all ingredients (except cream) to boiling. Reduce heat and simmer the mixture, uncovered, for about 20 minutes. Add a lid and gently simmer the mixture for a further 20 minutes. Reduce the heat and stir the warmed cream into soup (warm gently in a microwave before adding).
Serve immediately, garnished with chopped parsley. For Halloween try hollowing out a pumpkin. Warm this in an oven pre-heated to 170ºC (340ºF) for 20 minutes. Pour the soup into the hollowed-out pumpkin, garnish with parsley and serve.
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