Pumpkin soup from RecipeTin Eats by Nagi Maehashi

  • cream
  • vegetable stock
  • Show all ingredients...
  • Serves : 4 – 6

  • EYB Comments

    Can substitute milk or half and half cream for cream, chicken stock for vegetable stock, and butternut squash or canned pumpkin puree for pumpkin. See recipe for several flavouring variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soft no knead dinner rolls; Sandwich bread without yeast; World’s easiest yeast bread – artisan, no knead crusty bread; World’s best no yeast bread (Irish soda bread); Cornbread ; Better-than-Dominos garlic bread; Quick cheesy garlic bread; Savoury cheese muffins

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk or half and half cream for cream, chicken stock for vegetable stock, and butternut squash or canned pumpkin puree for pumpkin. See recipe for several flavouring variations.

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