With bonfire night only a few days behind Halloween we had a few Pumpkins in the house. I have always been tempted to cook pumpkin but have never done so. So feeling brave, I carved out the pumpkins for Halloween and added the cuttings to the squash and parsnips that I was cooking with for a roast dinner! It was very nice!
So to be in braver, I decided to buy a pumpkin and make pumpkin soup for our Bonfire get together! I found a recipe of BBC Good Food.
Ingredients
- 4 tbsp olive oil
- 2 onions chopped
- 1 kg pumpkin
- 700 ml of veg or chicken stock ( I chose chicken)
- 142 ml pot double cream
Method
- Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft.
- Add the pumpkin and carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour the cream into the pan, bring back to the boil, then purée with a hand blender.
- Push the soup through a fine sieve into another pan.
The result!
For the first soup I have ever made it tasted good! Even the mother-in-law was impressed!
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