Ingredients Jump to Instructions ↓

  1. 25g/1 oz butter

  2. 1 onion, finely chopped

  3. 1 garlic clove, crushed

  4. 15g/1/2 oz plain flour pinch of grated nutmeg

  5. 2 1/2ml/1/2 tsp ground cinnamon

  6. 350g/12 oz pumpkin, seeded, peeled and diced

  7. 600ml/1 pint chicken stock

  8. 150ml/1/4 pint orange juice

  9. 5ml/1 tsp brown sugar For the croutons

  10. 15ml/1 tbsp vegetable oil

  11. 2 slices granary bread, without the crusts

  12. 30ml/2 tbsp sunflower seeds salt and ground black pepper Serves

Instructions Jump to Ingredients ↑

  1. Method : Melt the butter in a large saucepan and gently fry the onions and garlic for 4-5 minutes, until softened. Stir in the flour, spices and pumpkin, then cover and cook gently for 6 minutes, stirring occasionally. Add the chicken stock, orange juice and brown sugar. Cover again, and bring to the boil, then simmer for 20 minutes until the pumpkin has softened. Process half the mixture in a blender or food processor. Return the soup to the pan with the remaining chunky mixture, stirring constantly. Season to taste and heat through. To make the croutons, heat the oil in a frying pan, cut the bread into cubes and gently fry until just beginning to brown. Add the sunflower seeds and fry for 1-2 minutes. Drain the croutons on kitchen paper. Serve the soup hot, garnished with a few of the croutons scatted over the top, and serve the remaining croutons separately.


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