Pumpkin Soup

There are big orange “pumpkins” in the supermarket during this time of the year in the UK. They are on sale for “Hallowe’en” and have been sold since middle of October.

The green pumpkin is common in Japan, but here we only tend to see orange pumpkins during Hallowe’en.

One of the pumpkin’s primary uses is for a necessity of the celebrations, the “Jack -o’-lantern” . When you make the Jack -o’-lantern, how can you use the inside of the pumpkin? Don’t waste it! You can make many pumpkin dishes from it: for example, pumpkin soup is very popular in the UK.

The pumpkin is a very healthy vegetable, so while soup is nice and warming, it also has vitamins A, C, and E, and carotin. They help to protect from the cold virus and cancer.

Enjoy the cold winter with pumpkin soup!

◎:Pumpkin soup

(Ingredients for 1-2 people)
2 tbsp olive oil
1 onion
500g pumpkin (inside of the pumpkin without seeds)
350ml chicken stock (if you are vegetarian, you can use a vegetable stock)
70ml double cream
Some double cream(for on the top)
A little salt and pepper

1. Heat 2 tbsp olive oil in a saucepan, and cook 1 finely chopped onion until it gets soft.
After, peel and chop the pumpkin then continue for 8 mins in the pan.

2, Add 350ml chicken stock (or vegetable stock) into the pan, and boil it for 10 mins. Then add 70ml double cream. And if you like, add salt and pepper.
After pumpkin is soft, puree the pumpkin by using a hand-held blender.

3. When soup is properly cooked, drizzle the double cream on the top.