Pumpkin Soup

It’s Thanksgiving Day and what a great starter for your family dinner!

Pumpkin or Butternut squash  soup 

serves 6

800 gram of pumpkin, peeled de-seeded and cut into cubes

25 gram butter

1 clove of garlic crushed

1 large onion peeled and chopped

1.liter of chicken stock 

salt and pepper to taste

dash of lemon juice 

100 ml. of milk

150 ml. of dry white wine

Method

Glaze the onions in butter so they are soft, add the pumpkin, white wine and chicken stock, boil the ingredients till soft.

Blend the vegetables and stock, flavour with salt, pepper lemon juice and add milk to get the right

consistency , strain and whisk a bit of butter in the soup before serving.

Serve the soup with bread croutons. 

Pumpkin Soup

Despite the lovely summer weather, the leaves are on the turn and the evenings are drawing in. The farmers around here are competing with each other over the size of their pumpkins and there is no shortage of the bulbous gourds all over the place, Fortunately pumpkins are very versatile and there is no shortage of recipes available for the adventurous chef. If you tire of pumpkin soup you can make pumpkin bread, or pumpkin ice cream or roast pumpkin or curry pumpkin and there is a whole range of stews and other dishes available. Even pumpkin wine was a great option when I was a student! 

Today we are focusing on pumpkin soup for six persons so here are your ingredients:

600g pumpkin peeled and de-seeded and cut into cubes
25g butter
1 clove of garlic crushed
1 large onion peeled and chopped
1 lr chicken stock
salt and pepper to taste
Dash of lemon juice
100ml fresh milk
150ml of dry white wine.

Method

Glaze the onions in a pan so they are soft. Add the diced pumpkin, white wine and chicken stock. Boil the ingredients till soft.  Blend the vegetables and stock. Flavour with salt, pepper, lemon juice. Add milk to get the right consistency. Strain and whisk a little butter in the soup before serving. Serve with bread croutons and if desired/optional a drizzle of basil oil. 

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