PUMPKIN SOUP
From Malcolm John, Lobster & Grill Restaurant, Sutton
Warming
PUMPKIN SOUP RECIPE INGREDIENTS
METHOD
• 2 tablespoons of olive oil
• 1 peeled and diced potato
• 1 finely chopped white onion
• 1 L chicken or vegetable stock
• 1 finely sliced leek (white part)
• 1 /2 cup double cream
• 1 crushed garlic clove
• Parmesan
• 1/2 teaspoon ground coriander • 1 teaspoon ground cumin
• Toasted pine nuts • Sage leaves • S alt & pepper to taste
• 1/2 teaspoon nutmeg • 1kg peeled and diced pumpkin f @outandaboutmagazines
1. H eat the oil in a large saucepan over a low heat, then add the onion and leek and cook until softened but not coloured. 2. A dd the garlic and spices and cook for 30 seconds. Add the pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. 3. Allow to cool slightly, then blend in batches. 4. R eturn the soup to the pan, stir through the cream and reheat gently. 5. S prinkle with the toasted pine nuts and shaved parmesan. Lightly deep fry the sage leaves, lay them on top of the soup and serve. www.lobsterandgrill.co.uk
@outaboutmag
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