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This a lovely warming soup recipe, to make when culinary pumpkins are in season in October and November. If you like spices, add a couple of teaspoons of cumin to the recipe. Serve it in bowls, or scoop out a large pumpkin and use the pumpkin as a serving bowl. If you can get hold of small pumpkins, you could slice the top off, scoop out the seeds and serve the soup in individual squash.
-Ingredients: for 4-6 people
Half a culinary pumpkin (500g)
1 tbsp olive oil
Half a red onion, chopped
1 carrot, chopped
Knob of butter
400 ml vegetable stock
Freshy grated nutmeg
A little salt and freshly ground pepper
- Preheat the oven to 180c/gas 4 (AGA roasting oven – shelf on oven floor).
- Cut the pumpkin in half and remove the seeds using a dessert spoon. Cut each half into 4 again and brush with half the olive oil. Season with salt and pepper and put, flesh side down, into the roasting tin. Roast the pumpkin slices for 25 minutes.
- Melt the butter in a large saucepan, add the chopped onion and carrots, cook over a gentle heat until soft and the onion is translucent. (this should take around 20 minutes).
- Remove the pumpkin from the oven and set aside to cool.
- Add the stock and milk to the vegetables and gently bring to a simmer
- Using a round bladed knife, remove the pumpkin flesh from the skin and cut into chunks, discarding the skin. Add to the saucepan, bring back to a simmer and cook for 15 minutes..
- Transfer the soup to a liquidiser and puree until smooth, or use a stick blender. Taste, and if it needs it, add a little more salt / pepper. Spoon into warmed soup bowls and serve with a chunk of bread.
Beverly Glock 2019