Plumpton Goes Green Recipe Collection
Pumpkin Soup (from River Café Cookbook)
Serves 6
- 1.5 kg (3 ¼ lb) pumpkin, peeled, seeded and diced into large cubes
- 150g (5 oz) potatoes, peeled and cubed
- 3 tbs oil
- 50g (2 oz) butter
- 2 small red onions, peeled and finely chopped
- 2 garlic cloves, sliced finely
- 4 large sprigs fresh marjoram
- 1–2 dried chillies
- Salt and pepper
- 1 litre (1 ¾ pints) stock
Heat the oil and butter in a heavy saucepan and gently fry the onions till soft. Stir in the garlic and marjoram leaves, the pumpkin and potato and cook for a further minute. Season with chilli, salt and pepper. Add enough stock to just cover the pumpkin, turn down the heat and simmer until the pumpkin is tender – about 20 minutes. You may have to add more stock.
Strain about a third of the stock from the pumpkin and set aside. Put the remainder in a blender and puree – it will be very thick. Return this to the saucepan and add the stock you removed. Check for seasoning. Serve with parmesan.
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