Pumpkin Soup Recipe
Roasted Pumpkin Soup served with Melted Cheese (serves 6)
Ingredients
1.35 – 1.6 kg of pumpkin
1 tablespoon of groundnut or other flavourless oil
25 g butter
1 finely chopped onion
850 ml veg or chicken stock
425 ml whole milk
Nutmeg
Salt & pepper
To Serve:
110 g of Gruyere or Fontina cut into 5 mm dice
50 grams of the same cheese above coarsely grated
2 tablespoons of crème fraiche
Croutons
Fresh flat leaf parsley
Pre-heat the oven to gas mark 9 or 475 F (240 C).
To Make:
What could be better for Halloween than serving up this delicious pumpkin soup?
Cut pumpkin in half through the stalk, and then cut each half into 4, scoop out the seeds. Sparingly coat each piece of the pumpkin with the oil and lay on a baking tray. Season with salt and pepper, then place on the top shelf of the oven for 25 – 30 mins or until tender.
Melt the butter over a high heat and add the onions and stir, after five minutes when the onions begin to color, turn down the heat. Cook gently without a lid, stirring occasionally for about 20 mins.
Remove the pumpkin from oven and cool. Add the stock and milk to the onion, leave with the heat low to slowly come up to simmering point. Scoop the flesh out of the pumpkin and add to the stock. Season with the salt, pepper and nutmeg. Simmer gently for about 15 – 20 mins.
Let the soup cool slightly, and then process to a puree until it’s smoothly blended. Taste and season well.
Before serving, stir in the diced cheese on a low simmering heat, ladle into warm bowls, garnish each bowl with a teaspoon of crème fraiche and sprinkle with the grated cheese, a few croutons and a little parsley.
Enjoy!
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Posted in Halloween Costumes