Recipe
Ingredients Serves 6
750g pumpkin, peeled, seeded and cubed 2 carrots, coarsely chopped 2 onions, cut into wedges 2 1/2 tbsp vegetable oil 1 large potato, sliced 1 litre water 2 or 3 cubes chicken stock, crumbled 250ml double cream 1 1/4 tbsp ground nutmeg, or to taste 1 tsp ground black pepper Salt to taste You can find this recipe and others at www.allrecipes.co.uk
Method
PUMPKIN SOUP
1 Preheat the oven to 220ºC/Gas Mark 7. 2 Place the pumpkin, carrots and onions in a baking dish or roasting tin. Drizzle with the vegetable oil. 3 Bake in the preheated oven for forty minutes, until soft but not blackened. 4 In a large saucepan over a medium heat, bring the water and crumbled stock cubes to the boil. Cook the potato in simmering water until soft, for about twenty minutes. 5 Combine the potato and water with the roasted vegetables and puree in a liquidiser or food processor until smooth. Return to the pan over low heat and stir in the cream, nutmeg, pepper and salt. Heat gently, then serve with some crusty bread. Helpful tip: Sugar pumpkins are similar to the large orange pumpkins you find during Hallowe’en but they are smaller, sweeter and have more flavour – optimal for this or any other pumpkin recipe. If unavailable, you can substitute in butternut or kabocha squash.
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OC TOB ER 2020
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