The Weather was a little bit cold and I saw a pumpkin under a table @ my kitchen... Hemm it'll be nice to eat something hot in this weather and quite long I didn't eat any pumpkin soup... so I directly searched a recipe on my book collections and found this recipe.
Recipe from The FARMHOUSE Cook Book by Liz Trigg
25g / 1 oz / 2 tbsp Butter
1 large Onion, Chopped
2 Shallots, Chopped
2 Potatoes, peeled and cubed
900g / 2 lb / 6 cups cubed pumpkin flesh
2 litres / 3 ½ pints / 8 cups chicken or vegetable stock
½ tsp ground cumin
Pinch of freshly grated nutmeg
Salt and Freshly ground black pepper
Fresh parsley or chives, to garnish
- Melt the butter in a large saucepan and cook the onion and shallots for 4-5 minutes until just softened. Add the potatoes, pumpkin, stock and spices, with a little salt and black pepper. Simmer, covered, for about 1 hour, stirring occasionally.
- With a slotted spoon, transfer the cooked vegetables to a food processor. Process until smooth, adding a little of the cooking liquid if needed. Stir the puree into the cooking liquid remaining in the pan. Adjust the seasoning and reheat gently. Served garnished with the fresh herbs.
Enjoy and be blessed ...^_^...