3/4 lb (340 g) onions, finely sliced
1 tablespoon oil (optional)
Pinch of sea salt
1 lb (455 g) pumpkin
6 oz (170 g) carrots, sliced
2 pints (1.1 litres) water
1 - 2 teaspoons miso or yeast extract
1 tablespoon oil (optional)
Pinch of sea salt
1 lb (455 g) pumpkin
6 oz (170 g) carrots, sliced
2 pints (1.1 litres) water
1 - 2 teaspoons miso or yeast extract
method
1. Saute or simmer the onion with the salt until transparent.
2. Remove the rind from the pumpkin and slice into 1 inch (2.5 cm) cubes. Add to the pot with the carrots, cover with the lid and allow to cook gently for 3 - 4 minutes.
3. Add the water and simmer for 20 - 30 minutes until the vegetables are tender.
4. Sieve or liquidize, then reheat, taste and season as required.
5. Serve garnished with freshly chopped parsley, spring onions or chives. This soup has a warm, golden colour, rich flavour and smooth, velvety texture.
2. Remove the rind from the pumpkin and slice into 1 inch (2.5 cm) cubes. Add to the pot with the carrots, cover with the lid and allow to cook gently for 3 - 4 minutes.
3. Add the water and simmer for 20 - 30 minutes until the vegetables are tender.
4. Sieve or liquidize, then reheat, taste and season as required.
5. Serve garnished with freshly chopped parsley, spring onions or chives. This soup has a warm, golden colour, rich flavour and smooth, velvety texture.
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