Pumpkin Soup Base Recipe

1. 1

   Heat the oil in a large saucepan and add the onion, garlic and celery; cook until softened but don't colour (about 5 minutes).

2. 2

   Add the pumpkin, stock (you only want enough stock to barely reach the top of the pumkin).

3. 3

   Stir and bring to the boil, reduce the heat and simmer until the pumpkin is tender (about 40 minutes).

4. 4

   Blend or process until smooth.

5. 5

   Cool quickly and freeze in 5x1 litre portions.

6. 6

   *Thissoup is really quite thick at this stage, so when thawed you can add:

7. 7

   *1/2cup of cream and nutmeg for a traditional finish.

8. 8

   *1/2cup of cream, crispy bacon and thyme.

9. 9

   *a220g can of tomatoes for another change of flavour.

10. 10

    *asplash of fish sauce, a tablespoon of red curry paste, fresh coriander and basil and 1/2 cup of coconut cream for an Asian style soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.