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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.

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

Email Hub-UK : info@hub-uk.com