Roullier White's Simple Pumpkin Soup Recipe

Roullier White’s Simple Pumpkin Soup

• 1 medium onion
• 2 tablespoons butter
• ½ litre mashed cooked pumpkin
• 1 teaspoon salt
• 1 desert spoon muscovado sugar
• ¼ teaspoon nutmeg
• ¼ teaspoon ground pepper
• ¾ litre chicken stock or vegetable bouillon cubes dissolved in boiling water
• ¾ litre cream

A pumpkin weighing approx 2 ½ kilos will yield approx ½ litre of cooked, mashed pumpkin. Cut your pumpkin into smallish cubes and steam for about 20 minutes, and mash. Chop the onions and gently brown in the butter in a pan. Add the mashed pumpkin to the onions in pan with the salt, sugar, nutmeg and pepper. Slowly add the stock and heat thoroughly (but do not boil). Blitz in a blender, add the cream and serve with toasted brown bread.

For a special touch - reserve the pumpkin seeds, wash, dry and fry gently until browned. Sprinkle some salt over them and serve with the soup.