Pumpkin Soup
Delicious pumpkin soup to warm up the bones this Halloween.
4 people
25 minutes
25 minutes
Ingredients
- 1 pinch Black Pepper
- 100 g Butter
- 1 litre Chicken Stock Cube hot
- 1 cup Creme Fraiche to serve
- 1 clove Garlic chopped
- 100 g Gruyere Cheese grated
- 1 - Onion chopped
- 0.5 tsp SuperValu Chilli Flakes to serve
- 100 ml SuperValu Cream
- 1 kg SuperValu Pumpkin
- 1 pinch SuperValu Salt
Method
- Cut the pumpkin into chunks and remove the seeds, peel off the outer tough skin.
- Heat the butter in a large, heavy saucepan over medium-high heat until it foams and goes a nutty brown colour. Add the pumpkin, onion and garlic, sprinkle with salt, and stir well, then turn the heat down to low. Cover and cook gently for 5 minutes, shaking the pan from time to time.
- Pour in the hot stock, increase the heat to high, and bring to a boil. Add the cheese and stir in, then turn the heat down to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally so the cheese doesn’t stick on the bottom of the pan.
- Purée the soup in a blender, working in batches, then strain the purée through a fine sieve into a clean pot. Whisk in the cream. Reheat the soup gently, then taste and correct the seasoning if necessary.
- Whisk the crème fraiche in a bowl until smooth then spoon into a small piping bag. Drizzle the crème fraiche over the soup in a circular design, then using a toothpick drag from the centre of the bowl to the edge five or six times to create a web design. Ladle the soup into warm bowls. Sprinkle with a few chilli flakes if desired.
