As promised another pumpkin recipe. I simply adore squash season and not just because of the food but the colours, the crisp bright days and my love of hats can be fully realised. This is a light soup, I love a thick hearty soup as much as the next person but hate when all soups are the consistency of greek yoghurt. Maybe I have been living in Paris too long, soup is soup and potage is potage.
you will need;
1 small pumpkin (approximately 1kg)
100g whole cooked, peeled chestnuts
1 large white onion
1tbsp sunflower oil
800ml vegetable stock
120ml double cream
- Roughly chop the onion and saute with the butter and oil over a low heat until soft.
- Meanwhile peel, de-seed and chop the pumpkin into cubes. Also quarter the chestnuts. You should be able to find these in a tin or frozen.
- Add the pumpkin and chestnuts to the softened onion and continue to cook over a low heat with the lid on, to keep the condensation in for 5mins.
- Pour in the stock and simmer for 30 mins.
- Blend until smooth. Stir through the cream.
- Serve or allow to cool and freeze for a later date.