Pumpkin And Pepper Soup Recipe
Ingredients
500gpumpkin or butternut squash
4 garlic cloves
3 cups chicken stock
1 red pepper, chopped, or 2 canned peppers
1/2up cream
Dash of Angostura bitters
Directions
Peel the pumpkin and cut into cubes. In a medium saucepan combine the pumpkin, garlic and chicken stock, bring to the boil, reduce heat and simmer, covered, for 10 minutes. Add the red pepper and simmer further 10 minutes. In a food processor or blender puree the mixture in batches and return to the pan. Stir in the cream, bitters and season to taste with salt and freshly ground pepper, reheat soup over low heat, stirring
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