The Queen

The Queen

recipe of the month: November

ROASTED PUMPKIN SOUP

Serves 4-6

1kg pumpkin

1 medium onion

100g butter

100g crème fraiche

1000ml chicken stock or water

1 tsp nutmeg

1 tsp salt

To garnish:

100g toasted seeds, pumpkin, sesame or sunflower

100g crème fraiche

Dash of rapeseed oil

 

Pre-heat the oven to 180°C

Peel and de-seed the pumpkin, then cut into large chunks and place on a baking tray. Roast the pumpkin for 30-40 minutes until soft (the pumpkin does not need to be coloured).

Thinly slice the onion and add it to a pan with the butter and salt, then grate nutmeg over the onions. Stir them round so that the onions are coated with butter, put the lid on and leave them for 5 minutes. Take the lid off, stir and put the lid back for another 5 minutes. Repeat this until the onions are soft and translucent but not browning.

Add the roasted pumpkin and stock to pan with the onions and bring to the boil, then simmer for 10 minutes.

Blend with a stick or jug blender and then pass the soup through a fine sieve using the back of a ladle.

Simmer the soup for 5 minutes and check the seasoning before serving.

To toast your seeds, place them in a saucepan over a high heat and 'toast' for five minutes. Shake the pan regularly to ensure even cooking, be careful not to burn them!

To serve, add a dollop of crème fraiche and toasted seeds. 

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