Pumpkin Soup with Rosemary Oil
Virtually all soups freeze perfectly. A brilliant standby for lunch or supper is to defrost soup that has been frozen in a small container. Use Crown Prince or Uchiki Kuri varieties of pumpkin if possible.
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
30
MINUTES
Ingredients
50g butter
150g chopped potatoes, 7mm dice
110g peeled diced onions, 7mm dice
salt and freshly ground black pepper
350g chopped well-flavoured pumpkin, 7mm dice
1.2 litres homemade chicken stock or 1 litre stock and 150ml creamy milk
3 tbsp fresh rosemary, chopped
Rosemary Oil:
110ml extra virgin olive oil
2 tbsp fresh rosemary, chopped
Method
Melt the butter in a heavy bottomed saucepan. When it foams, add potatoes and onions and turn them until well coated. Sprinkle with salt and freshly ground black pepper. Cover and sweat on a gentle heat for 10 minutes.
Meanwhile make the rosemary oil. Heat the chopped rosemary with the oil until hot but not smoking. Cool and strain.
Add the pumpkin and stock to the saucepan with the potatoes and onions. Boil until soft, do not overcook or the vegetables will lose their flavour. Liquidise with the chopped rosemary. Taste and adjust the seasoning if necessary.
To Serve:Â Drizzle a little rosemary oil over each bowl of soup before serving.
