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    Pumpkin soup with sherry

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    Pumpkin soup with sherry

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 50g Butter
    • 1kg Pumpkin or butternut squash, peeled, deseeded and cubed
    • 1 Onion, finely chopped
    • 1 Garlic clove, finely chopped
    • 2 tbsp Sherry
    • 900ml Chicken or vegetable stock
    • ½ tsp Cayenne pepper
    • 2 Bay leaves
    • 2 tbsp Double cream
    • 30g Pumpkin seeds, toasted in a dry pan
    • 2 tbsp Chopped parsley
    • 3 tbsp Grated parmesan


    1. In a heavy-bottomed pan, melt the butter and add the pumpkin, onion, and garlic. Cook for a few minutes until the onion softens.
    2. Add the sherry, stir and then add the stock, cayenne pepper and bay leaves. Bring to the boil hen simmer for about 15 minutes, until the pumpkin is tender.
    3. Remove the bay leaves, then blend the soup, either with a hand-held mixer, or in batches in the blender. Season and add the cream.
    4. Serve with a topping of seeds, parsley and grated parmesan.

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