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Barbara's Pumpkin Soup Recipe - the proper recipe!!!

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Due to a glitch between my word processing software and Johannes's web publishing programme, the recipe has come out on the newsletter looking ever so slightly odd so here is the recipe in its correct form!


Pumpkin Soup


1 ½ lbs pumpkin flesh

8 oz carrots - chopped

2tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

1 tsp ground ginger

1 ½ pints vegetable stock

2 tsp fresh thyme or 1 tsp dried

1 bay leaf

salt and pepper

rind and juice 1 lemon



* Heat the oil and cook the onion and garlic until soft but not



* Add the pumpkin flesh and chopped carrots with the ground ginger

and cook, covered for 10 minutes.


* Add the stock and the herbs and bring to the boil. Simmer,

covered for 40 minutes.


* Remove bayleaf, purée, season and add the lemon rind and juice.


* Reheat and enjoy with a nice jacket potato or some crusty

homemade bread.

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Spicy pumpkin soup is lovely - I normally make it with the pumpkin boiled with stock and then just chuck in some chilli flakes or powder - its really nice and easy peasy - but this looks lush - I love ginger and will try this one this year for sure. We always do pumpkin carving and give out sweets for the kids in the area - I love it!!!

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