Recipe

From Malcolm John, Lobster & Grill Restaurant, Sutton

Warming

PUMPKIN SOUP RECIPE

INGREDIENTS METHOD

• 2 tablespoons of • 1 peeled and 1. Heat the oil in a large saucepan over a low heat, olive oil diced potato then add the onion and leek and cook until • 1 finely chopped • 1L chicken or softened but not coloured. white onion vegetable stock 2. Add the garlic and spices and cook for 30 • 1 finely sliced leek • 1/2 cup double seconds. Add the pumpkin, potato and stock (white part) cream and bring to the boil. Turn heat to low, cover • 1 crushed garlic • Parmesan clove • Toasted pine nuts 3. Allow to cool slightly, then blend in batches. • 1/2 teaspoon ground coriander • Sage leaves 4. Return the soup to the pan, stir through the cream and reheat gently. • 1 teaspoon ground cumin • Salt & pepper to taste 5. Sprinkle with the toasted pine nuts and shaved parmesan. Lightly deep fry the sage leaves, • 1/2 teaspoon lay them on top of the soup and serve. nutmeg • 1kg peeled and www.lobsterandgrill.co.uk diced pumpkin and simmer for 30 minutes.