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Wednesday, 1 October 2014

The Big Glut Recipe – October

October’s flavour packing pumpkin soup


A warming and colourful starter that’s easily whizzed up in an electric blender and serves four to six as an autumn meal starter.

Ingredients

  • 25g/1oz butter
  • 2 small onions thinly sliced and separated into rings
  • 500g/pumpkin flesh chopped
  • 1.2l/2 pints chicken stock
  • 1 celery stalk chopped
  • 1 large potato peeled and chopped
  • 1tbsp lemon juice
  • Salt
  • Tabasco sauce
  • 1 tsp paprika pepper
  • 250ml/8fl oz double cream
  • Croutons


Melt the butter in a solid based saucepan. Add the onions and pumpkin and fry until the onions are soft but not brown, then stir in the stock, celery, potato, lemon juice, paprika, a dash of Tabasco sauce and season with salt to taste. Bring to the boil, cover and simmer for about thirty minutes, until the vegetables are tender.

Let it cool a little then pour it all into an electric blender and strain it back into the saucepan, you can push it through a sieve. Stir the double cream into the soup and reheat gently without boiling. Serve with a generous helping of croutons.


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