Mary Berry's Easy Pumpkin Soup
Smooth and tasty pumpkin soup. Perfect warming lunch on a cold day.
Equipment
Ingredients
- 1.5 kg Pumpkin
- 150 g Butter
- 2 Leeks (trimmed and sliced)
- 1 litre Vegetable Stock (or chicken stock)
- ¼ tsp Grated Nutmeg (or ground nutmeg)
- Salt and pepper
- 30 g Peas (optional)
- 250 g Spinach leaves (finely chopped - optional)
- 300 ml Single Cream
Instructions
- Cut out the flesh from the pumpkin, discarding the seeds and fibres. Cut the flesh into 2cm chunks.
- Melt 100g of the butter in a large saucepan. Add the leeks, and cook gently, covered for 10 minutes or until soft.
- Add the stock, pumpkin chunks, nutmeg, and season with salt and pepper. Bring to the boil, cover, and simmer for 30 minutes or until the vegetables are soft.
- Meanwhile, cook the peas in boiling water for 5 minutes and then drain thoroughly.
- Melt the remaining butter in a saucepan. Add the spinach, cover and cook gently for 3 minutes until wilted.
- Puree the soup in a food processor or blender until smooth. Return to the pan and stir in the cream. Stir in the peas and spinach into the soup, heat through and serve hot.
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Calories: 1765kcalCarbohydrates: 37gProtein: 79gFat: 159gSaturated Fat: 44gPolyunsaturated Fat: 54gMonounsaturated Fat: 50gTrans Fat: 1gCholesterol: 110mgSodium: 897mgPotassium: 2376mgFiber: 17gSugar: 7gVitamin A: 5969IUVitamin C: 22mgCalcium: 216mgIron: 24mg
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