Heat 1 tbsp oil in a large pan and saute the white parts of the spring onion, pumpkin, carrots and 1/2 the chili. Add the vegetable stock, bring to a boil and simmer for 30 mins. When the pumpkin and carrots are soft, puree, then stir in the cream and season.
Heat 2 tbsp oil in a frying pan and toast the rye croutons until golden brown.
Serve the soup with a sprinkle of toasted pumpkin seeds, the remaining chili slices, spring onion and croutons.
Chop up meat of pumpkin - the smaller the quicker it
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Slice the pumpkin and squashes in half and place cut side
l in a saucepan and saute the onions, pumpkin and apple chunks until
Season chicken breasts with salt and pepper. Cook the chicken for
Bring stock to boil in a large saucepan. Add pumpkin and laksa paste, cover and simmer for 4 mins. Add noodles, coconut milk and fish sauce. Simmer for 2-3 mins, until noodles are cooked.
Ladle soup into serving bowls. Top with beansprouts, garnish with basil and serve.
Combine pumpkin, onion, carrot and celery in large soup pot with oil.
Stir and fry
In a large pot, put Chicken Stock, pumpkin and carrot.
Bring to a boil, then reduce to simmer for 1/2 hour.
Put butter in a frying pan and sautee onions and mushrooms until browned.
Add tomatoes and continue to fry for 5 minutes.
Puree all ingredients in a blender. Place pureed soup into the soup pot.
Add spices, sugar and cream at this time.
Simmer for 10 minutes.
Serve with fresh croutons.
Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
Once water is boiling, reduce heat and add all of the chopped vegetables.
Cook vegetables until tender.
Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
Blend the vegetables and continue to add water until the soup reaches the desired consistency.
Serve with salt, pepper, nutmeg and a dollop of creme fraiche.
ean out the cooking pumpkin; remove the skin and cut into 1/2inch
our boiling water over berries and let sit for 10 minutes
Peel and chop pumpkin.
In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.
o soften.
Peel and dice the pumpkin and add to the shallots
Pour vegetable stock over the pumpkin and add enough water so the
Heat water in a large pot on the stove. Add the can of pumpkin and bring to a boil.
Add the rest of the ingredients. Feel free to add/reduce the spices as you wish.
Simmer soup for approximately fifteen minutes or until the celery and onion are getting soft. If the mix seems to thick, add more water because the instant barley will have absorbed a lot of it.
Serve either straight as it is, or garnish with some fresh dill and/or sour cream.
Peel and dice 2 potatoes. Saute 1/
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
Add flour; stir until smooth.
Add stock and potatoes. Simmer for 25 minutes.
Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
Add half-and-half.