Chef’s Choice: Pumpkin Soup

Head Chef, Chris Bratt-Rose shares a spookily good recipe for Pumpkin Soup…

Head Chef, Chris Bratt- Rose

Head Chef, Chris Bratt- Rose

SERVES:
4-6 people

INGREDIENTS:
• 1500grams of chopped Pumpkin flesh
• 300grams of chopped onion
• 2 cloves chopped garlic
• 1 chopped red chilli seeded
• 300grams of peeled and chopped carrots
• 125gram butter
• Oil
• Salt and pepper
• 700ml chicken or vegetable stock
• 700ml milk

METHOD:
Sweat off the pumpkin, onion, garlic, chilli & carrots in a little oil and butter for about 15mins until tender, Add the chicken or vegetable stock  and cook for 15mins. Then add the milk and simmer (do not boil at this stage with the milk as it may separate) for a further 10mins. Allow to cool for 10mins before blitzing in a food processor and passing through a fine sieve to remove any unwanted bits. Serve with a drop of crème fraiche and some warm crusty bread and butter.

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