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Peppy Pumpkin Soup

The Laughing Cow®

Serves 6

Vegetarian

METHOD:

  • Preheat the oven to 200°C/400°F/Gas 6.
  • Peel and chop the pumpkin into small pieces. Mix together the chilli powder and lemon juice. Add to the pumpkin and toss well to coat. Place the pumpkin in a roasting tin and bake for 45 minutes or until very soft.
  • Reserve 50g of the cooked pumpkin and 2 cheese triangles. Transfer the remaining cooked pumpkin to a saucepan, add the stock and the remaining cheese triangles. Season and simmer for 15 minutes.
  • Blend the soup and serve with a garnish of the reserved roasted pumpkin and cheese triangles, plus the parsley.
Peppy Pumpkin Soup

INGREDIENTS:

  • 900g pumpkin or butternut squash
  • 1tbsp hot chilli powder
  • 1tbsp lemon juice
  • 1.2ltrs hot vegetable stock
  • 2 x 140g packets (16 portions) The
  • Laughing Cow® Light Cheese
  • Spread Triangles
  • Sea salt and black pepper
  • Flat leaf parsley to garnish