Spiced Pumpkin Soup
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Ingredients
- 1 lb wedge of pumpkin in skin
- 2 oz (1/4 cup) unsalted butter
- 1 small onion, sliced
- 1/2 tsp cinnamon
- good pinch ginger
- pinch freshly ground black pepper
- 14 fl oz (1 3/4 cups) low sodium or homemade chicken stock
- 4 fl oz (1/2 cup) heavy cream *
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat the oven to 375 deg F (180 deg C).
Place the pumpkin wedge in a baking pan, skin side down, and add a little water to the bottom of the pan.
Score the pumpkin with a sharp knife and rub with a little of the unsalted butter. Sprinkle with black pepper, place in the oven and bake until tender (45 mins to 1 hour).
Remove from the oven and cool to a safe handling temperature. Cut off the skin (a lot easier now the pumpkin is cooked!) and cut the pumpkin into chunks.
Melt the butter in a saucepan and sauté the onion until tender.
Add the pumpkin chunks, cinnamon and ginger and cook for 2 minutes.
Pour in the chicken stock, bring to the boil, then reduce the heat and simmer for 10 mins.
Transfer to a blender and puree until completely smooth.
Return to the pot, stir in the cream and warm gently (but don’t boil).
Cool to a safe serving temperature and watch your baby enjoy this nutritious treat!
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