Pumpkin and Broccoli Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Something a little different Ingredients:
1 small pumpkin |
12 ounces broccoli florets |
1 tablespoon olive oil |
1/2 onion, chopped |
2 garlic cloves, chopped |
2 teaspoons thyme |
1 pint vegetable stock |
200 ml milk |
Directions:
1. Slice the top off the pumpkin.Set aside.
2. Remove the seeds and stringy inside from the pumpkin. Set aside.
3. Scoop out as much flesh as possible without damaging the shell and roughly chop it.
4. Heat the oil in a medium saucepan and saute the onions for 1-2 mins, till soft.
5. Stir in the garlic, thyme and pumpkin flesh. Season.
6. Pour over the stock and bring to the boil. Cook for 4-5 minutes.
7. Stir in the broccoli and cook for a further 3-4 minutes.
8. Blend the mixture, add the milk and heat through.
9. Servein the reserved pumpkin shell.
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