Tuesday, 25 November 2014

Pumpkin & Chestnut Soup Recipe

As promised another pumpkin recipe. I simply adore squash season and not just because of the food but the colours, the crisp bright days and my love of hats can be fully realised. This is a light soup, I love a thick hearty soup as much as the next person but hate when all soups are the consistency of greek yoghurt. Maybe I have been living in Paris too long, soup is soup and potage is potage.

you will need;

1 small pumpkin (approximately 1kg)
100g whole cooked, peeled chestnuts
1 large white onion
50g butter
1tbsp sunflower oil
800ml vegetable stock
120ml double cream

method;
  1. Roughly chop the onion and saute with the butter and oil over a low heat until soft.
  2. Meanwhile peel, de-seed and chop the pumpkin into cubes. Also quarter the chestnuts. You should be able to find these in a tin or frozen.
  3. Add the pumpkin and chestnuts to the softened onion and continue to cook over a low heat with the lid on, to keep the condensation in for 5mins.
  4. Pour in the stock and simmer for 30 mins.
  5. Blend until smooth. Stir through the cream. 
  6. Serve or allow to cool and freeze for a later date.


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