Saturday, 13 December 2014

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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