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Ingredients :
Serves 4
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900g / 2lb pumpkin flesh (after peeling
and discarding the seeds)
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4 tbsp olive oil
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1 large onion, peeled
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1 leek, trimmed
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1 carrot, peeled
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2 celery sticks
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4 garlic cloves, peeled and crushed
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1.7 liters / 3 pints water
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salt and freshly ground black pepper
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¼ tsp freshly grated nutmeg
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150ml / ¼ pint single cream
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¼ tsp cayenne pepper
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Method :
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Cut the skinned and deseeded pumpkin
flesh into 2.5cm / 1 inch cubes. Heat the olive oil in a large
saucepan and cook the pumpkin for 2-3 minutes, coating it completely
with oil. Chop the onion and leek finely and cut the carrot and celery
into small cubes.
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Add the vegetables to the saucepan with
the garlic and cook, stirring, for 5 minutes, or until they have begun
to soften. Cover the vegetables with the water and bring to the boil.
Season with plenty of salt and pepper and the nutmeg, then cover and
simmer for 15-20 minutes, or until all of the vegetables are tender.
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When the vegetables are tender, remove
from the heat, cool slightly then pour into a food processor or
blender. Liquidize to form a smooth puree then pass through a sieve
into a clean saucepan.
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Adjust the seasoning to taste and add all
but 2 tablespoons of the cream and enough water to obtain the correct
consistency. Bring the soup to boiling point, add the cayenne pepper
and serve immediately swirled with cream.
Nutritional
details per 100g
energy 62kcals/260kj protein 2g carbohydrate 8g fat 3g fiber 1.3g sugar 2.5g sodium 0.1g
√ egg-free
√
gluten-free
√
wheat-free
√ nut-free
√
vegetarian
√ seafood-free |
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