Sunday, 7 November 2010

Pumpkin, carrot and beetroot soup

Pumpkins are plentiful at this time of the year so I made a soup that will give you a bumper dose of the important anti-oxidant beta carotene. It was delicious!


Pumpkin, diced
Trimmed leeks
A couple of potatoes
Dry white wine
Chicken bouillon
Onion and garlic
A small amount of grated ginger
Salt & pepper to taste.


Dice onions, chop garlic, cut all vegetables into chunks. I didn't give exact amounts of anything, you can vary according to taste and how much soup you're making. In a large pan, fry the onions until golden. Add the veggies, mix well, add the garlic, paprika, ginger, white wine and enough bouillon for the amount of vegetables. Adjust seasoning. Simmer for about 1 hour. Check that everything is cooked, whizz the lot in a blender, re-heat gently, taste and adjust seasoning and serve.

The colour of this soup is something to behold! I forgot to take a photo of my own soup, but the one in the photo above looks quite similar to what we enjoyed the other evening.

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