I don’t know if there is anything better than the colours of autumn! I completely love this time of year in nature – the golds, the reds, the oranges, the yellows… I’ve come over all poetic! And it is this week’s crop in my veg patch that has inspired today’s blog, which is another recipe, this time using pumpkins and parmesan – two of my favourite ingredients.
Pumpkin and parmesan soup
1 onion, peeled, chopped
1kg/2lb 2oz pumpkin, peeled, seeds removed and reserved, flesh cubed
800ml/1 pint 9fl oz hot vegetable stock
110g/4oz parmesan, or a similar vegetarian hard cheese, (include the cheese rind if desired), roughly chopped
salt and freshly ground black pepper
Heat a large frying pan over a low to medium heat. When the pan is hot, add the butter and onion and fry gently for 8-10 minutes, or until softened but not coloured. Increase the heat to medium, add the diced pumpkin and continue to fry, stirring well, for 2-3 minutes. Pour the hot vegetable stock over the pumpkin mixture and bring to the boil. Stir in the parmesan, then return the mixture to a simmer and continue to simmer for a further 8-10 minutes. Season, to taste, with salt and freshly ground black pepper. Transfer batches of the mixture to a food processor/blender and blend to a smooth purée. Repeat the process until all of the mixture has been blended to a purée. If you like, you can strain the soup mixture through a fine sieve into a clean saucepan and heat until warmed through.
Hi, I'm Joanna from Clean Well-Being.
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