Ingredients
- Serves 6-8
- 1.5kg crown pumpkin, peeled and deseeded, cut into chunks
- 1 Tbsp oil
- 1 Tbsp butter
- 1 onion, diced
- 1 leek, sliced
- 1 Tbsp fresh rosemary leaves, roughly chopped
- ΒΌ tsp freshly grated nutmeg
- Salt and pepper
- 1 Tbsp honey
- Stock or water
PUMPKIN SOUP
Method
- In a large pot, add 1 tablespoon oil and 1 tablespoon butter, add the onions and leeks and cook over moderate heat for about 10 minutes
- Add the rosemary and pumpkin, stir and cover with a lid
- Cook without colouring for another 15 minutes
- This will help to extract natural flavour from the ingredients
- Cover with stock or water, season with salt and pepper and plenty of freshly grated nutmeg and to finish add the honey
- Simmer until the pumpkin is tender and mushy (approx
- 40 minutes)
- Using a stick blender or processor blend until smooth
- Or you could use a masher
- Taste and adjust if necessary
Comments
Thanks to BRYDONE GROWERS for providing the pumpkin used in the demonstration at the market
Please click here if you would like to download a printable copy
