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Grandma’s Pumpkin Soup
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Don’t waste the carved flesh of your pumpkin, try this delicious recipe from World Vision’s annual Carve a Heart campaign which aims to help children living in the world’s poorest countries, living in fear of hardship, loneliness, abuse, hunger or conflict.To donate text HEART to 70060 to donate £5 to World Vision.
For more information, visit www.worldvision.org.uk/carveaheart
Recipe and Images World Vision
Grandma’s Pumpkin SoupIngredients
- 750g pumpkin, peeled, seeded and cubed
- 2 carrots, coarsely chopped
- 2 onions, cut into wedges
- 2 1/2 tablespoons olive oil
- 1 large potato, sliced
- 1 litre water
- 2 or 3 cubes vegetable stock, crumbled
- 250ml double cream
- 1 1/4 tablespoons ground nutmeg
- 1 teaspoon ground black pepper
- Salt to taste
Method
- Preheat oven to 220 C / Gas 7.
- Place your pumpkin, carrots and onions in a roasting tin.
- Drizzle with olive oil.
- Bake in a preheated oven for 40 minutes, until soft but not charred.
- In the meantime place the water and crumbled stock cubes into a large saucepan and using a medium heat, bring to the boil.
- Cook the potato in simmering water, for about 20 minutes until soft.
- Add the potato and water mix to the roasted vegetables and blend in a food processor until smooth. Return to pan and place on a low heat stirring in cream, nutmeg, pepper and salt. Heat gently to serve.