Pumpkin soup

Serves 4

Ingredients

• 1 kg peeled, deseeded and chopped pumpkin
• 1 carrot, chopped
• 1 celery, chopped
• 1 leek, chopped
• 1 chicken stock cube
• 1 l water
• 1 bouquet garni
• salt and black pepper
• 2 tbsp butter

Method

1. roast 1 kg peeled, deseeded and chopped pumpkin in a preheated oven for 20 mins
2. heat 2 tbsp butter in a large pan
3. gently cook the finely chopped vegetables for 5 mins, until soft but not coloured, stirring occasionally
4. pour the roasted pumpkin into the pan
5. pour 1 l water into the pan, season with salt and black pepper
6. using a stock cube and the bouquet garni
7. bring back to the boil for 20 mins until the squash is very soft
8. then purée with a hand blender and let it boil for 2 more mins
9. INSTRUCTION VIDEO

Tips, Tricks and inspiration

• first roast the squash to exaggerate the depth of flavour and serve with contrasting pancetta

Copyright 2014, Saskia Poppeliers

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