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PUMPKIN SOUP RECIPE BY TALLYRAND

A favourite soup in New Zealand (Aotearoa), the recipe may also be used for kumara soup. Kumara being Maori for sweet potato - simply replace the pumpkin with kumara.

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PumpkinIngredients

butter
50
gm
bacon or smoked ham trimmings (optional)
25
gm
onion
75
gm
celery
75
gm
flour
50
gm
pumpkin
400
gm
white stock (chicken or vegetable)
1
lt
bouquet garni
1
pc
seasoning   sq

Method

  • Melt the butter in a thick bottom pan

  • Add the bacon, roughly chopped vegetables and cook without colour for 5 minutes

  • Mix in the flour and cook out without colour for 5 minutes

  • Add the pumpkin (cut into 2 cm cubes)

  • Remove from the heat and gradually add the warmed stock

  • Stir to the boil and add the bouquet garni, season lightly

  • Simmer for 1 hour, stirring and skimming occasionally to remove any scum that might come to the surface

  • Pass firmly through a chinois or purée in a liquidiser

  • Return soup to a clean pan, bring to the boil, correct seasoning and consistency

Chef's Tip:

For a pumpkin soup with a little bit extra add one of or a combination of the following:

  • two cloves of crushed garlic
  • three whole roasted garlic cloves
  • 100 gm of strong cheddar
  • 175ml of orange juice reduced down to 50 ml

Serve with slices of toasted French bread (baguette), either one or
a combination) of the following:

  • drizzled with olive oil and rubbed with garlic
  • topped with sundried tomatoes
  • with melted cheese of choice

Enjoy yopur pumpkin soup and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

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