Pumpkin Soup
Chef Chantelle Nicholson
"The recipe I would like to share is for pumpkin soup.
This was pure comfort in a bowl when I was a child. It was usually eaten on a Sunday, for lunch or dinner, with freshly baked cheese straws or buttered toast. This is a dish which heroes the vegetable, using all parts of the pumpkin to maximise flavour."
– Chantelle Nicholson –
Ingredients
1 large, dry pumpkin (approximately 2kg)
100g unsalted butter
1 tsp table salt
1 bay leaf
1 sprig of rosemary
250ml whole milk
Method
- Peel the pumpkin, reserving the skin. Deseed, reserving the seeds, and chop into rough chunks, approximately 2cm x 2cm. Place the skin, seeds and herbs into a large pan and cover with 3 litres of warm water. Bring to the boil then simmer for one hour. Strain off and reserve the stock.
- Heat the butter in a large pan. Add the pumpkin and salt and cook over a moderate heat until it starts to soften. Add half of the pumpkin stock and bring to a simmer. Cook until soft then blend. Add the milk and also add more stock if required. Adjust seasoning as necessary.
Create the perfect main to go with your delicious side
