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All Hallows Soup    Veg  HT  SP  40mins

Serves 4-6    Hot Vegetarian Vegetables Soups Gluten Wheat free Eggless

2 tablespoons olive oil
1 large Onion, diced
675g/1 ½ lb Pumpkin, peeled and diced
300ml/10fl.oz. Milk
600ml/20fl.oz. Strong Vegetable Stock
Salt and Black Pepper
Freshly grated nutmeg


1. Heat the oil in a large saucepan add the onion and sauté over a medium heat until softened, turning from time to time.

2. Add the squash and continue to sauté, over a medium heat for about 5 minutes, turning a couple of times.

3. Add the milk, stock, salt and pepper, stir well and bring almost to the boil. Reduce the heat, partially cover and simmer for 20 minutes.

4. Allow to cool slightly then transfer to a blender or food processor and process until smooth

5. Return to the saucepan, add the nutmeg and heat through. Serve hot.


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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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