Pumpkin Soup
Posted by robbiebow on 23 October, 2007 under stuff | 
2 Comments to Read
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.
Chris said,
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
robbiebow said,
Looking at the enormous pumpkin sat in the kitchen right now, this is what autumn is all about…
Add A Comment