Pumpkin Soup

For the previously mentioned pumpkin party I made pumpkin soup from a recipe from the good food magasine by a michelin starred chef. It was very tasty, but quite labour intensive, not helped by making triple quantity. As I still had  some pumpkin left over I made my own version and Philip and I thought  it tasted  better than the  first recipe.  So this is it. Stock from a cube is fine, but I used some chicken stock from the freezer which I’d made previously.

1 and a half  lb’s/675g pumpkin chopped into small cubes or if scooped out cut up small
2 medium to large onions finely chopped
2 cloves of garlic finely chopped or crushed
1 litre of chicken stock or vegetable stock
a level tsp of cumin
salt and pepper to taste
1 tbsp olive oil or vegetable oil to fry the onion

Fry the onion on a medium heat for 5-10 mins until soft but not coloured. Add the cumin and garlic and fry for 1 minute, taking care not to burn the garlic by stirring pan contents occasionally, or the soup will taste acrid. Add the pumpkin, fry for a couple of minutes and then add the stock. Cover and simmer for 20-25mins. Allow to cool slightly and blitz with stick blender or liquidiser. Re-heat when ready to serve.  Serve with a splash of single cream, or  pumpkin seeds,  or fried bacon cubes, or just enjoy ungarnished with some nice crusty bread.
Sorry, no picture of the soup .  After scooping out contents of a 34lb pumpkin, I don’t think I can face doing it again until at least next Halloween. If you can’t face it either butternut squash will also work just as well.

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