For further information contact Juliette Hellman
Telephone 020 8870 6665
PUMPKIN SOUP WITH
LOSELEY SUMMER MEADOW BUTTER
Pumpkin soup is a traditional favourite particularly when served in mugs – ideal for warming cold hands!
Loseley Butter 25g (1oz)
Onion 1, peeled and chopped
Carrot 1, peeled and chopped
Peeled Pumpkin 350g (12oz), roughly chopped
Milk 750ml (1 ¼ pints)
Salt and freshly ground black pepper
Natural Yoghourt 150g (5oz)
Dried Pumpkin Seeds to garnish (optional)
1. Melt the Loseley butter in a large, lidded saucepan and add the onion and carrot. Cook gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft but not brown.
2. Add the pumpkin, milk and seasoning and bring gently to the boil, then reduce the heat, cover and simmer for 30 minutes, until all the vegetables are soft.
3. Transfer the soup to a blender or food processor and puree until smooth, in batches if necessary. Return to the saucepan, reheat gently and serve swirled with yoghourt and garnished with pumpkin seeds. Accompany with hunks of warmed bread.
10 minutes preparation time
40 minutes cooking time
183 Kcal per portion
8.8g fat per portion of which
5.4g is saturated
Suitable for freezing
Suitable for vegetarians.
Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.19p.
Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and now Iceland.
Visit www.loseley.com for more information.