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Pumpkin and Broccoli Soup




Source of Recipe


Phil Vickery from Ready Steady Cook


List of Ingredients




1 small pumpkin
300g/12oz broccoli, cut into florets
1 tbsp olive oil
½ onion, chopped
2 garlic cloves, chopped
2 sprigs fresh thyme
600ml/1 pint vegetable stock
200ml/1/3 pint full fat milk
1 tbsp fresh parsley, chopped
salt and freshly ground black pepper

Recipe



1. Slice the top off the pumpkin. Set aside.
2. Remove the seeds and stringy inside from the pumpkin. Set aside. (The seeds can be roasted with spices for 7-8 minutes in the oven and eaten.)
3. Scoop out as much flesh as possible (without damaging the shell) and roughly chop it.
4. In a medium saucepan, heat oil.
5. Sauté onion for 1-2 minutes, to soften.
6. Stir in the garlic, thyme and pumpkin flesh. Season.
7. Pour over the stock and bring up to the boil. Cook for 4-5 minutes.
8. Stir in the broccoli and cook for a further 3-4 minutes.
9. Transfer to a liquidiser and blend.
10. Return the mixture to the pan, add the milk and heat through. Stir in the parsley.
11. Serve in the reserved pumpkin shell.
NB. Soft fresh herbs should always be added to cooked dishes just before serving, to retain colour and flavour.

Serves 2.