1Kg pumpkin - this is about half of one of the large pumpkins they were selling in Morrisons :)
700ml chicken or vegetable stock
2 large onions
nutmeg (to taste - I used about a tspn I think)
140ml double (heavy) cream
a glug of oil for frying
1 large saucepan (crock pot size at least)
1 sharp knife
french peeler for ease (the knife can be used instead)
fine sieve (if you want a velvety texture)
a couple of large bowls
- Peel and chop you pumpkin into about cm cubes (you can use larger, but you may have to cook them longer)
- Chop the onions finely
- Put the onions in the pan with the oil and sweat until soft (between 5 and 10 mins)
- Add the pumpkin to the pan and cook for about 10 mins until the pumpkin is beginning to go golden
- Add the stock and some salt and pepper to season.
- Bring to the boil and simmer for between 10 and 20 mins until your pumpkin is soft.
- Add the cream and the nutmeg to taste and bring back to the boil.
- Take off the heat and blend using the hand blender (I managed to cover myself in pumpkin from neck to waist so wear a pinny ;))
- Taste and add more seasoning if necessary.
- If your pumpkin wasn't quite soft enough you can return to the heat for a little while
- You soup is perfectly edible at this stage if you like your soup like that, however, if you want a velvety finish push the soup through a fine sieve into a large bowl. This takes a lot of time - took me a good half an hour, but it was worth it for the wonderful texture.
The soup will freeze well if you want to.
I made some garlic croutons by sprinkling bread with garlic granules and then shallow frying and it went very well with them.
You can also use other spices if you like; curried pumpkin soup is very nice, as is garlic pumpkin soup.
You could also substitute for the cream as well to make a lighter version.