Saturday, July 5, 2008

Pumpkin soup

We grew around 100 pumpkins this year, straight out of the compost. So, pumpkin soup has been on the menu a lot lately and this has given me the chance to try and perfect my recipe.

This recipe is based on home-made chicken stock. See below for info on how to make your own chicken stock- it's really easy.

Ground pepper 1/2 teaspoon
salt 2 pinches
shredded garlic 4-6 bulbs
onions 2 medium
butter 2- 3 tablespoons
2 litres of chicken stock
1 large Jap pumpkin peeled and chopped

What to do:
Use large heavy based pot.
Soften onion slowly in butter on a low heat with the shredded garlic mixed in.
Add chicken stock and bring to a gentle boil.
Add pumpkin with salt and ground pepper.
Add water but do not fully cover pumpkin it should still be protruding by and inch or two.
Gently boil until soft.
Put mixture through blender than return to pot.
Stir on low and add 300mls of cream.

Should feed about 6 people

Chicken stock:
Take the carcass,bones and fat left over after a baked chicken diner, put it all in a pot with about 3 -4 litres of water and boil gently for 3 hours. Drain off the liquid and store in the fridge for up to five days.

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