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Pumpkin Soup

Pumpkin Soup Submitted by CulinaryArtist
Pumpkin Soup Submitted by CulinaryArtist

This is a Traditional Maltese Soup TIP: Pushing the soup thru a food mill after the initial blending /processing, results in an almost velvet-smooth texture


40 gr butter 1 large brown onion (200gr) coarsely chopped 1.5 kg pumpkin coarsely chopped 2 large potatoes (600gr) coarsely chopped 1.5 litres (6 cups) chicken stock ½ cup (125mls) cream Sour cream chives

Nutritional information

No nutrition information available


1. Melt butter in large saucepan, cook onion, stirring until soft. Stir in pumpkin and potato, cook, stirring 5 minutes.
2. Stir in stock, bring to the boil, reduce heat, simmer uncovered about 20 minutes, or until pumpkin is soft, stirring occasionally 3. Blend or process soup in batches, until pureed. Push thru mill or large sieve into large clean saucepan.
4. Just before serving add cream. Stir over heat until soup is hot. Serve topped with a dallop of sour cream and a few chives if desired.