Spotlight Magazine
Pumpkin Soup
Pumpkin Soup
Serves 6
Preparation time: 20 minutes
Cooking time: 25 minutes
(If roasting pumpkin add 20-30 minutes)
Ingredients
Soup
4 tbsp olive oil
2 onions, finely chopped
1kg / 2lb 3oz pumpkins or squash, peeled,
deseeded and chopped into chunks
½ -1 tsp ground cumin
700ml / 24 fl oz vegetable stock or chicken
stock
142ml / 5fl oz pot double cream
Salt and pepper
Garnish
While the soup is cooking heat the
remaining 2 tbsp olive oil in a frying pan,
then fry the lardons until deep golden
brown.
Add some chopped chilli and a few small
sage leaves to taste, then cook for a few
mins more until they too are tinged with
colour.
Reheat the soup if needed, season to
taste, then serve scattered with the lardon
garnish.
Note: Although this recipe will work with
Halloween pumpkins they tend to be bred
for size rather than flavour.
If you want to use a Halloween pumpkin
I’d recommend drizzling the pumpkin
pieces with olive oil first, mixing them with
the cumin and roasting them in the oven
on Gas 6 / 200C for 20-30 minutes. Then
follow the recipe as before.
Roasting brings out the maximum flavour.
75g / 3oz lardons
Chopped chilli (optional)
Tiny sage leaves (optional)
Method
Heat 2 tbsp olive oil in a large saucepan,
then gently fry the finely chopped onions
for 5 mins, until soft but not coloured.
Add the peeled, deseeded and chopped
pumpkin or squash to the pan with the
ground cumin, then carry on cooking for
8-10 mins, stirring occasionally until it
starts to soften and turn golden.
Pour the vegetable stock into the pan,
then season with salt and pepper. Bring to
the boil, then simmer for 10 mins until the
squash is very soft.
Pour the pot of double cream into the
pan, bring back to the boil, then purée
with a hand blender. For an extra-velvety
consistency you can now push the soup
through a fine sieve into another pan.
6
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