Being the week that's in it here's my version of pumpkin soup!!!
Slightly spicy - very delicious and perfect for a cold Winters Day!!!
Slightly spicy - very delicious and perfect for a cold Winters Day!!!
I had this years ago in Belgium on a really really cold snowy day and boy did it warm me up!!! I have been meaning to make it ever since and since I was buying pumpkins to cut out for Halloween . . . . . This soup is best made the day before you need it as the flavours really multiply overnight.I must once again thank my hubby in his role as Chief Taster - he rated this soup as one of the best soups he has ever tasted . . .x x x . . . . . .
Bless him !
Serves 6-8
Ingredients:
Ingredients:
800g - 900g Pumpkin (or winter squash or butternut), peeled, de-seeded and cut
into 1cm cubes.
175g Onion, peeled & chopped
2 Cloves garlic
25g Butter
1 Sprig of Thyme
1 Litre of Chicken Stock (If you have homemade - great - if not use Knorr cubes)
Salt & Pepper
1 Tsp of Dried sage
Pinch of Nutmeg
1 Tsp Tabasco
Method:
Put the pumpkin or squash into a pan with the onion, garlic, butter and thyme. Cover and sweat over a low heat for 10 minutes, stirring once or twice. Cook until dissolved into a thick a thick sauce. Stir in the stock, salt & pepper, nutmeg and simmer until the squash is very tender.
Discard the thyme stalk then liquidise the soup in several batches and return to the pan. Add the sage and Tabasco. Taste. More stock or water may be needed to be added if the soup is too thick.
Taste again and adjust the seasoning to suit yourself. Stir in some cream bring soup back to the boil and serve with crusty warm bread.
into 1cm cubes.
175g Onion, peeled & chopped
2 Cloves garlic
25g Butter
1 Sprig of Thyme
1 Litre of Chicken Stock (If you have homemade - great - if not use Knorr cubes)
Salt & Pepper
1 Tsp of Dried sage
Pinch of Nutmeg
1 Tsp Tabasco
Method:
Put the pumpkin or squash into a pan with the onion, garlic, butter and thyme. Cover and sweat over a low heat for 10 minutes, stirring once or twice. Cook until dissolved into a thick a thick sauce. Stir in the stock, salt & pepper, nutmeg and simmer until the squash is very tender.
Discard the thyme stalk then liquidise the soup in several batches and return to the pan. Add the sage and Tabasco. Taste. More stock or water may be needed to be added if the soup is too thick.
Taste again and adjust the seasoning to suit yourself. Stir in some cream bring soup back to the boil and serve with crusty warm bread.
