Preparation time: 10 mins
Cooking time: 45 mins
Serves: 8
INGREDIENTS
60g butter
4 shallots, chopped
750g pumpkin, peeled and cut into roasting size pieces
1 small onion, finely chopped
4 cups chicken stock
¼ tsp nutmeg
2 tbs gf plain flour
30g extra butter, softened
¾ cup cream
olive oil
salt and pepper
sour cream and parsley for serving
METHOD
1. Drizzle some oil over the pumpkin pieces, season with salt and pepper and roast in a moderate oven until just turning soft.
2. Once the pumpkin is cooked, in a large saucepan on medium heat, melt the 60g of butter and fry the onion and shallots until soft.
3. Add the cooked pumpkin, stock and nutmeg, cover with a lid and simmer for 5 minutes.
4. Mix the extra butter with the flour then stir into the soup.
5. Using a blender, puree the soup until smooth.
6. Five minutes before serving, stir in the cream to the soup and heat (but don’t bring it to the boil).
7. Serve with a dollop of sour cream, a sprig of parsley and a crusty piece of fresh bread.
REHEATING, STORAGE & LEFTOVERS
* This soup will keep for at least 3 days in the fridge, or freeze in airtight containers for a quick meal on a cold day.
* You can prepare this soup up to step 6 ahead of time and then finish it off just before you plan to eat.
* If your soup is quite thick before adding the butter and flour mixture, then don’t add the flour mixture.
VARIATIONS & TIPS
* This recipe works best with quality organic ingredients, especially the butter, pumpkin stock and cream. Check out The Food Werewolf website recipes for homemade stock recipes.
* For a great sour cream substitute, try making your own cream cheese with organic yoghurt (the recipe is also on TFW website).
* For a vegetarian version of this recipe, simply replace the chicken stock with vegetable stock.
NOTE
Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in your ingredients.
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