For the sake of Halloween, how about making Mum’s Pumpkin Soup! When we were younger, we’d trick or treat and then come home to this hot bowl of creamy soup! Now, I’m implementing these traditions in my home! Let’s get festive!
Jot it down:
Feeds approx.: 6-8 people
Ingredients:
- 75 g butter chopped
- 1 large onion chopped
- 2 cloves garlic crushed
- 1 kg butternut pumpkin peeled, chopped
- 2 carrots peeled, chopped
- 1 litre chicken stock
- ¾ cup single cream plus extra to serve
- A few stems of finely chopped parsley
Method:
Melt the butter in a large stockpot over a medium heat. Add onion and garlic. Cook, stirring, until onion is soft. Add pumpkin and carrots. Season with salt and pepper. Cook, stirring, for 3 minutes. Then, add stock. Bring to the boil. Simmer, uncovered, for about 20 to 25 minutes, or until the pumpkin and carrot are tender. Let it cool slightly. Blend the soup in batches until it is smooth. Pour it into a clean saucepan and add the cream. Stir it over a medium heat until it becomes hot. To serve, divide the soup into serving bowls, drizzle with extra cream and garnish with parsley. Season with pepper.
Voilà
