pumpkin soup mary berry

pumpkin soup mary berry

pumpkin soup mary berry

To soothe yourself after a hectic day, a soup bowl filled with pumpkin and leeks will do the trick.

Basic ingredients for pumpkin soup mary berry

  • 300g red pumpkin, peeled, cut into 1-inch chunks
  • 2 tbsps sliced leeks
  • 1 medium onion, chopped into 1-inch dices
  • 1 sprig of fresh rosemary
  • Salt to taste
  • 2 1/2 cup vegetable stock
  • 1/4 tsp smoked peppercorns for garnish Breadsticks to eat

How to make pumpkin soup mary berry

  • In a large nonstick skillet, heat oil. Add chopped garlic and leaks. Saute for a few minutes.
  • Sauté onion until translucent. Mix in the pumpkin. Add the rosemary leaves separately to the pan. Mix everything.
  • Mix well with salt.
  • Mix in 2 cups vegetable broth. Bring the mixture to a boil.
  • Now cover the saucepan and let it simmer for about 10-12 minutes, or until the pumpkin is tender.
  • Turn off the heat.
  • Blend the pumpkin mixture until smooth. Strain the soup into a separate pan, and return it to heat.
  • To adjust consistency, add the remaining stock. Mix thoroughly.
  • Mix in crushed black peppercorns smoked paprika and salt. Allow boiling for a few minutes. Turn the heat down.
  • Place the soup in a bowl. Garnish with crushed black peppercorns, toasted pumpkin seeds, and breadsticks.

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