Ma Tilley's Pumpkin Soup

[mike tilley]

My mum gave me this recipe though I dare say it came from elsewhere and has been modified suitably

:scarecrow:bat:Ma Tilley’s Pumpkin Soup:bat::scarecrow

2 ozs Butter
1 tbs Olive oil
1 Onion
1 ½ lb of Pumpkin (removed from tough orange outer)
1 large carrot (chopped)
1 pint of veggie stock
½ pint of milk
½ pint of cider
Salt & Pepper to taste

Cut Pumpkin into chunks and place on baking tray. Brush with oil and season with salt and pepper. Place in oven and roast for 20-25 minutes or until tender.

Meanwhile melt the butter in a large saucepan, add the onion and carrot, stir it round until it has a covering of butter and let cook gently without lid for about 15-20 mins.

Remove pumpkin from oven and let cool. Now add the stock, milk and cider to the saucepan and gently bring to simmering point.

Add pumpkin to the stock with some seasoning, let it simmer for 15-20 mins.

Next blitz the soup to a smooth puree, taste and season well. When ready to serve re-heat gently being careful not to let it boil.

[Madoobri]

Oooooooooh! ... spooky stuff :bat: :bat: :bat:

[mike tilley]

Mmmmmm...tasty :D

[Alice]

That looks about as thick as the sloe berries we cooked up today.. I was just getting use to eating them raw.. sadly they are not going to make a very nice jam.

[BigJim]

That looks about as thick as the sloe berries we cooked up today.. I was just getting use to eating them raw.. sadly they are not going to make a very nice jam.

Your sloes must be a lot sweeter than ours if you eat them raw.
For some reason, there were no sloes here this year, even tho blossom was plentiful.

[Alice]

Your sloes must be a lot sweeter than ours if you eat them raw.
For some reason, there were no sloes here this year, even tho blossom was plentiful.I can just about cope with a bitter/sour/acrid taste... spent most of my childhood up a tree looking at the world from a different angle. When the cherries were finished I'd be up the damson waiting for them to ripen. Not such a comfortable tree to make camp in but if I'd enough staminer & patience eventually the green fruit would ripen & I could enjoy the fruits sweetness. The sloes were similar.. perseverance accustoms one to adapt the tastebuds.

[Lacy]

Thanks Mike,

My wife usually makes pumpkin soup from the remains of my lads lantern each year. She says she's never tried one with cider before and, as we have a drop of cider about here and there, I've printed this out for her to give it a whirl.

I'll let you know how it goes.

[mike tilley]

No problem mate....just a word of caution, don't add too much cider (like I did the last time) as it can be a bit overpowering. :rolleyes:

[Peej]

We made it yesterday, as per recipe, very nice too. We will have to buy pumpkins specially now though! Daughter has decided she's too old for lanterns now, she is all of 13!

[BigJim]

We made it yesterday, as per recipe, very nice too. We will have to buy pumpkins specially now though! Daughter has decided she's too old for lanterns now, she is all of 13!

Try growing them, surprisingly easy (even up here). mammoth orange, Jack o Lantern are big, a new one Wee be Little is 3 to 5" diameter.