Print
Prep Time
10 Minutes
Cooking Time
30 Minutes
Serves
4-6 People
Ingredients
Pumpkin Soup Recipe
- 2 tbsp sunflower oil
- A good teaspoon of butter
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- A fat finger of fresh root ginger, grated
- 1 red chilli, seeded and finely chopped
- 500 g pumpkin flesh, seeds removed and chopped
- 1ltr vegetable stock
- Achill Island Sea Salt and freshly ground black pepper
- A good splash of coconut milk to finish (optional)
Method
Heat the oil and butter in a pan.
Add the onion, garlic, ginger and chili and cook gently over low heat till the onion is soft.
Add the pumpkin flesh and cook for a minute or two more.Â
Pour over the stock and bring to bubbling.
Cover and simmer till the pumpkin flesh is soft.
Blitz smooth in a food processor, then return to a clean pan to reheat.
Add a little extra stock to correct the consistency if it’s too thick.
Season with salt and freshly ground black pepper.
Stir in the coconut milk before serving.
Relax and enjoy a wonderful pumpkin soup!
If you enjoy this recipe why not check out some of our other soup recipes here.
Visit Our Shop
You may also like
Crab Cakes with Hollandaise Sauce
Lime & Basil Posset, Strawberries and Shortbread
Homemade Pizza
The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.