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Home Kids Menu Kid friendly

Cinderella pumpkin-carriage soup

bgdiet by bgdiet
January 5, 2019
in Kid friendly, Kids Menu
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Cinderella pumpkin-carriage soup
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Cinderella pumpkin-carriage soup

  • 4 Servings

Ingredients

  • 60g unsalted butter
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 butternut pumpkin, peeled, chopped (to give 800g chopped pumpkin)
  • 2 carrots, chopped
  • 1L (4 cups) Massel vegetable liquid stock, heated
  • 200ml pure (thin) cream, plus extra to serve
  • 1/2 teaspoon freshly grated nutmeg (optional)
  • 1/2 cup (110g) dried pastina pasta (see note)

Method

  • 1
    Melt butter in a large saucepan over medium heat. add the onion and leek and cook, stirring, for 6-8 minutes until soft. add the pumpkin and carrot, season with sea salt and freshly ground pepper, then cook, stirring, for 6-8 minutes until they begin to soften. Add the stock and simmer for 20 minutes until vegetables are soft. Cool slightly, then, in batches, puree in a blender until smooth.
  • 2
    Pass the soup through a fine sieve into a clean saucepan. Add the cream, season with sea salt and freshly ground black pepper, then reheat over low heat, stirring, for 2-3 minutes or until heated through. Stir in the grated nutmeg, if desired.
  • 3
    Meanwhile cook pasta in boiling salted water according to the packet instructions until al dente. Drain and set aside.
  • 4
    To serve, divide the soup among warm bowls, drizzle with extra cream and scatter with pasta. Serve with freshly ground black pepper.

Source: taste.com.au

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