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Potimaron soup

Submitted by Vivien 11 June 2009

Serfve in warm bowls with a swirl of creme fraiche and some chopped fresh thyme. Accompany with some nice granary bread or chestnut bread and good butter.



One Potimaron cut in to chunks and seeds discarded. (no need to peel),2 shallots,one clove garlic,1 pt chicken or vegetable stock,salt black pepper and thyme


Put the potimaron chunks in a bakiing tray and drizzle over olive oil. Sprinkle on thyme, sea salt and black pepper Pop the unpeeled clove of garlic in as well. Roast in a hot oven until the flesh is tender. Melt a know of butter in a large sauce pan and saute the finely chopped shallots until soft. Scarpe the flesh from the potimaron and add to the shallots. Pop the garlic flesh out of its skin and add that as well. Pour over the stock and simmer for about 10 mins. Allow it cool slightly, season to taste, blend until smooth in a liquidiser. return to the pan to reheat.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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