This is a pumpkin soup that includes mostly fresh in season British vegetables, which makes the taste and flavour far more sumptuous than if all the ingredients were out of season. Included in the recipe are mixed peppers as we had received extra, in donation, of the vegetable from Morrisons the week before.
(Preparation Time: 1hr 45min) (Cover: 25-30)
3.500 kg pumpkin
2.500 kg chopped carrot
1.500 kg chopped parsnip
0.500 kg chopped leek
1.500 kg mixed peppers
0.500 kg chopped white cabbage
0.500 kg diced potato
0.010 kg chopped dill
0.015 kg, or 15ml, vegetable oil
13 gluten free vegetable stock cubes
6 L boiling water
2 tea spoons dry thyme
Ensure that all the chopped vegetables are washed thoroughly. In a large pot, add the vegetable oil and heat before adding the chopped leek and dill. Fry for 5-8 minutes, ensure to stir to prevent sticking and burning.
Add the chopped carrot and parsnip. In a large bowl, or a 2 litre measuring jug, dissolve the stock cubes with 2 litres of boiling water then add to the pot. Stir well and bring to the boil. Turn the heat down and allow to simmer for 20 minutes.
Add the rest of the ingredients along with the other 4 litres of boiling water. Allow to cook for another 20-25 minutes but keep stirring intermittently to ensure all the ingredients are cooked through.
Remove from heat and with a hand blender, or blender, puree the soup. Take caution not to splash yourself while blitzing the hot soup.