Pumpkin soup
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Starter
Method
Slice the top off the pumpkin to make a lid, scrape out the seeds and stringy bits and carefully scoop out 1kg of flesh for the soup. (Use a separate piece of pumpkin if you prefer.)
Sauté the onion, spring onions, celery leaves and garlic in 50g of the butter until tender but not brown.
Add the pumpkin chunks and cook gently for 10 minutes.
Add the stock and simmer, stirring until the pumpkin is tender, about 15 minutes.
Remove from the heat and pureé in a food processor until smooth.
Return to the pan, whisk in the cream and remaining butter and heat thoroughly without boiling. It should be satin smooth.
Add salt and pepper to taste.
Warm the hollowed-out pumpkin in a preheated oven, 180°C/350°F/gas 4, for 15 minutes.
Pour in the hot soup, sprinkle with parsley and serve the croutons separately.
Ingredients
1 large orange pumpkin, weighing 1kg, cut into chunks
1 medium onion, finely chopped
Small bunch of spring onions, finely chopped
1 garlic clove, crushed
3-4 celery leaves, finely chopped
85g butter
1.6 l stock
350ml single cream
1 tbsp chopped parsley
225g croutons
Salt and pepper
Method
Slice the top off the pumpkin to make a lid, scrape out the seeds and stringy bits and carefully scoop out 1kg of flesh for the soup. (Use a separate piece of pumpkin if you prefer.)
Sauté the onion, spring onions, celery leaves and garlic in 50g of the butter until tender but not brown.
Add the pumpkin chunks and cook gently for 10 minutes.
Add the stock and simmer, stirring until the pumpkin is tender, about 15 minutes.
Remove from the heat and pureé in a food processor until smooth.
Return to the pan, whisk in the cream and remaining butter and heat thoroughly without boiling. It should be satin smooth.
Add salt and pepper to taste.
Warm the hollowed-out pumpkin in a preheated oven, 180°C/350°F/gas 4, for 15 minutes.
Pour in the hot soup, sprinkle with parsley and serve the croutons separately.
