Pumpkin soup
From Bradnor
Ingredients
- you want about 2-3 times as much pumpkin as the other vegetables
- 1 butternut squash - or equivalent amount of pumpkin - peeled and cut into chunks
- 1 medium onion, peeled and finely chopped
- 200g potatoes, peeled and chopped
- 200g carrots, peeled and chopped - optional
- 1l vegetable stock - or less for a thicker soup
- 100ml cream - optional
- salt, ground black pepper, a little ground nutmeg
- ½ tsp chilli flakes optional - my addition
25g butter
Method
- Melt the butter and cook the onion gently for 5 minutes in a covered saucepan without browning
- Add the potato, carrots and pumpkin, chilli flakes, stir well and add vegetable stock - don't add too much, can easily add more but thickening a too thin soup is trickier. Bring to the boil, cover and reduce heat and simmer for 20 minutes or so until vegetables are tender.
- Allow to cool a little and blend smooth in a liquidiser or food processor. Pass through a sieve, stir in cream, season to taste and heat through again without boiling.
adapted from Book of Soups New Covent Garden Soup Co.
or butternut squash soup
Butternut squash soup
