How to make Pumpkin Soup for a crowd.
How to cater for crowds?
I have been catering for many years, and a few years ago, I decided to try to solve the puzzle of writing recipes for a crowd of 10, 20 people, 50 people, 100 people or more.
As a matter of fact, you can adjust the “Catering for” servings, input below in the recipe calculator for an instant result.
This pumpkin soup recipe is very cheap and makes feeding a crowd reasonably straightforward.
We are making some more hearty and healthy soup recipes for you to use in the near future so please subscribe below.
How to make soup for a crowd of 100 people or more?
Making soup for a crowd of 50, 100 or more people requires a few things. Having been a chef and caterer for over 40 years, I have made soup for thousands of people.
You must have a good, well-tested recipe, or you will make too much soup and waste it or have to store it, or you will not have enough soup, and someone will miss out on their meal.
Follow the recipes below, adjust the servings to suit your needs and remember the size of the servings will affect your end result. I used a 250 ml oatmeal bowl for serving this recipe. If you use a giant bowl, adjust the recipe to compensate for the difference.
11 Things to consider when you make soup in bulk.
- The ingredients and calculating the recipe can be problematic.
- A huge heavy-duty stainless steel pot and lid.
- A sizeable heavy-duty stove or heat source.
- Time to make, bring to a boil and simmer the soup.
- Use a large paddle to stir the soup, stopping the soup from burning.
- A large stick blender to puree the soup.
- Containers or bowls to serve the soup in the right serving size.
- Containers to freeze the soup in potions.
- For a good recipe, use the one below.
- The recipe cost do you have a budget?
- Allergies, diet preferences and food intolerances (does everyone eat cream, for example?)
Just don’t try to lift the pot.
Let us face it: a soup with 100 servings at 250 g per serving weighs 25 kg or 55 lbs plus the pot. And it is hot and awkward to move. Use a small pot, jug or ladle to serve the soup more safely.
You can vary the serving amount to suit your needs below, then send your recipes (to My Recipes) and print a shopping list or save it to your phone or browser; you can also share the recipe ingredient list and recipe cost with a friend. #pumpkinsoup #soup
How to make Pumpkin Soup for a crowd
Recipes Live
Warning
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- Stainless Steel Pot
- Chef's Knife
- Knife Sharpener
- Cutting Board
- Robot Coupe stick blender
- Soup Bowls
- Ladle 10oz/300ml
Ingredients
- 40 ml vegetable oil
- 300 g leek trim and wash
- 300 g onion brown, peeled
- 300 g celery washed and trimmed
- 300 g carrot peeled
- 300 g potato peeled
- 2 kg pumpkin Japanese, cut, peeled and deseeded
- 100 g stock powder chicken
- 20 g nutmeg powder
- 2 l water cold
- 2 bay leaf
total food cost
Preparation Time Estimate
ADJUSTABLE SERVINGS
Instructions
- We work off raw weights. Peel and trim pumpkin, cut into medium size pieces.
- Warm-up a large heavy-duty stainless steel pot to low. Add vegetable oil.
- Wash and trim the leek and onion, cut up into small slices.
- Sweat the onion and leek in the vegetable oil for 6 minutes.
- Add the carrot, celery, and potato and sweet in oil a further 4 minutes.
- Add the rest of the ingredients and simmer for 90 minutes.
- Remove the bay leaf and blend.
- Serve in warm bowls and decorate. Goes well with cheese and chive bread.
- All recipes are adjustable in the "my recipes" saved recipes planner.
- This recipe is for 300 ml servings, and is adjustable Make it in bulk and save, it keeps well in the freezer for 6 months.
