Pumpkin soup

4-6 servings

Rating (1 ratings)

Rate recipe

Ingredients

2 tbsp oil
1 tbsp curry powder
2 tsp Siúcra Light Golden Brown Sugar
500 g diced pumpkin flesh
1 onion, diced
1 litre vegetable stock
Salt, pepper
200 ml cream
200 g finely shredded leek
1 capsicum, cut into strips
1 carrot, cut into strips

Instructions

Heat the oil in a saucepan. Add the curry and brown sugar. Add the pumpkin and onion and fry lightly. Add the stock, cover and simmer for about 20 minutes. Remove the pumpkin and onion from the saucepan and liquidise them with some of the stock. Add the liquidised vegetables back to the stock. Add the cream and heat gently. Season with salt and pepper. Pour into bowls and garnish with leek, capsicum and carrot.
 

Do you have any questions about our products and services?

Pane Pasquale

Easter Eggstravganza

Here you can find both satisfying and sweet treats for a very happy Easter weekend.

Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream

Perfect Pancakes

Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.

Salted Caramel Chocolate Torte with Raspberries

Delicious chocolate

Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.

New York Baked Cheesecake

Cheesecakes of every kind

How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.

Orange marmalade

Time for citrus

Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.

Q and A

Helpful tips & ideas for baking. Here you can find answers to common questions.