pumpkin soup
Blinking heck, it’s been a while since I’ve been here… it’s nice to be back! Been spending too much time messing around elsewhere…
I managed to grow a couple of pumpkins this year and the obvious thing for me to do with them was to make soup – especially as Guy Fawkes night was coming up. So here, in its gloriously emancipated vagueness (no two pumpkins are created equal, therefore no quantities) is my pumpkin soup recipe…
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| From Barn Conversion 2010 |
- Pumpkin - as big a one as you have or several smaller ones.
- Onion, sliced – in proportion, one onion for every small pumpkin.
- Oil for roasting and frying – I use British seed oil.>
- Hot spice - chilli – flakes or fresh.
- Cumin seeds to taste. (Or use ground)
- Vegetable stock.
- Double cream.
Heat your oven to 180C.
Chop the pumpkin into quarters, deseed, chop again, toss in oil, season with salt and pepper and roast until tender (30-40 minutes).
Allow to cool then remove the pumpkin from its skin.
Soften the onion in some oil. Add a sprinkle of cumin seed and your hot spice, fry off for a while then add the pumpkin.
Combine the vegetable ingredients with a spoon, then add the stock and bring to a simmer.
Allow to simmer for as long as you fancy … then blend with a food or hand processor.
Before serving add the cream, heat to piping hot, season then serve…
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