Pumpkin Soup
I made some the other night and it was just what the doctor ordered. I was about to write up the recipe but there are plenty on the web anyway. Mine was pretty much the BBC recipe except with a bit of spud in it to thicken it up and single cream instead of coconut milk to make it extra lardy and tasty. A good way to make use of the inside of a pumpkin if you're decking one out for Halloween.
Crusty rolls with butter are compulsory.
Crusty rolls with butter are compulsory.
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Shouldn't overcomplicate pumpkin soup IMO, and soup NEVER needs a recipe. Unhygenic tasting practices are the only way to go.
My method would be:
Cut pumpkin into wedges, drizzle with olive oil and crushed garlic, roast in hot over for 40 mins
Sweat chopped onions in butter until translucent
Add (skinned) pumpkin flesh - nothing else is needed, but a nice touch is a *tiny* amount of curry powder. You don't want it to taste of curry, but the spices can give a really nice deep, savoury undertone to the soup if you don't overdo it. No more than 1 flat teaspoon or so
Add 3 or 4 litres of chicken stock (fresh, natch - I usually gently simmer a roast chicken carcass with a couple of bay leaves, carrots, onions, half a head of garlic, peppercorns and celery only if you have it)
Reduce for *ages* - reduce by 50% or more until it is nearly homogenous even before blending. Slow heat over a long period is best
Add a good big couple of tablespoons of creme fraiche (essential), and blitz with a wand blender, season with salt and pepper only
Rawr! Soup is served