24 Oct Pumpkin Soup
In the spirit of Halloween, please enjoy our spookily delicious pumpkin soup!
Ingredients |
Unit | Serve 30 | Serve 50 |
| Onion, fine dice | gms | 600 | 1 |
| Garlic, crushed | gms | 18 | 30 |
| Carrot, fine dice | gms | 360 | 600 |
| Celery, fine dice | gms | 180 | 300 |
| Leek, fine dice | gms | 180 | 300 |
| Sweet Potato, skin on, diced | gms | 600 | 1 |
| Potato, peeled, diced | gms | 600 | 1 |
| Pumpkin, peeled, diced | kg | 1.5 | 2.5 |
| Margarine | gms | 90 | 150 |
| Stock, chicken or vegetable | ltrs | 5.4 | 9 |
| Milk | ltrs | 1.8 | 3 |
| Parsley, chopped | to serve | ||
| Cream, thickened | to serve |
Method
- Sweat onion, garlic, carrot, celery, leek, sweet potato, potato and pumpkin in margarine.
- Cook out for a few minutes.
- Gradually mix in stock and bring to the boil.
- Simmer for 1 hour. Add milk and bring back to the boil.
- Blend until smooth and garnish with parsley and a dollop of cream.
DIETARY SUITABILITY |
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Healthy Choices | Suitable for healthy choices. |
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Vegetarian Diet | Choose vegetable stock. |
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Fortified | Stir through extra butter. Sprinkle with cheese before serving. Serve with an extra dollop of cream. |
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Gluten Free | Stock may contain gluten; choose gluten free stock. |
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Diary Free | Replace margarine with dairy free margarine. Replace milk with soy milk or coconut milk. Omit cream. |
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Pureed |
Suitable to be pureed. Serve without parsley. |