Pumpkin Soup with Parmesan
Peter called me to say that he was just off to lunch. He said that as a Halloween treat, their office canteen is serving Pumpkin and Parmesan Soup. He was not sure at first but told him to try so we can blog it if it tastes nice.
Peter is a good taster because he is rather pernickety with food.
He gave the Pumpkin and Parmesan soup the thumbs up. Really good.
I think I might try cooking it as there will be a surfeit of pumpkin and squashes in the market in the next few days.
So my Darling Husband, be prepared to eat pumpkins, squashes and turnips until they come out of your ears. Bwahahaha
Ingredients
-
- 50g/2oz butter
- 1 onion, peeled, chopped
- 1kg/2lb 2oz pumpkin, peeled, seeds removed and reserved, flesh cubed
- 800ml/1 pint 9fl oz hot vegetable stock
- 110g/4oz parmesan (include the cheese rind if desired), roughly chopped
- salt and freshly ground black pepper
Preparation method
- Heat a large frying pan over a low to medium heat. When the pan is hot, add the butter and onion and fry gently for 8-10 minutes, or until softened but not coloured.
- Increase the heat to medium, add the diced pumpkin and continue to fry, stirring well, for 2-3 minutes.
- Pour the hot vegetable stock over the pumpkin mixture and bring to the boil. Stir in the parmesan, then return the mixture to a simmer and continue to simmer for a further 8-10 minutes. Season, to taste, with salt and freshly ground black pepper.
- Transfer batches of the mixture to a food processor and blend to a smooth purée. Repeat the process until everything has been blended to a purée.
- Strain the soup mixture through a fine sieve into a clean saucepan and heat until warmed through.
- To serve, ladle the warm soup into four bowls. Sprinkle over diced parmesan then drizzle over a little olive oil.
Enjoy
Hope your Halloween supper is really super!