Recipe: Pumpkin soup
Published 01/02/2013 | 10:30
Try out these fantastic Dale Farm dishes that will brighten up even the dullest winter days.
What you'll need
25g Dromona Butter
1 onion, peeled and chopped
1 carrot, peeled and chopped
350g peeled pumpkin, roughly chopped
750ml Dale Farm Milk
150g Spelga Low Fat Bio Natural Yogurt
Salt and freshly ground black pepper to season
Dried pumpkin seeds to garnish (optional)
Melt the 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.
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.
Transfer the soup to a blender or food processor and purée until smooth, in batches if necessary. Return to the saucepan, reheat gently and serve swirled with yogurt and garnished with pumpkin seeds. Accompany with hunks of warmed bread.