|Pumpkin soup ready to be slurped up
2 tbsps olive oil
1 onion, finely chopped
1 garlic clove, crushed
1kg peeled pumpkin, diced
1 tsp nutmeg
1.5 litres chicken or vegetable stock
125ml thin cream
Salt and pepper to season.
|The pumpkin and stock mixture ready to be blended|
1. Heat oil in a large saucepan over low heat, add onion and cook for 2-3 minutes, until golden. Add garlic and nutmeg and cook for one minute.
2. Add the pumpkin and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes until the pumpkin is very soft.
3. Allow to cool slightly, then blend in batches.
4. Return soup to pan, stir through cream and reheat gently. Season with salt and pepper to taste.
|After the rain… a rainbow at the beach|