Pumpkin Soup from Anta Cook

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Equipment

Ingredients

  • 1 kg of pumpkin
  • 4 shallots peeled and thinly sliced
  • 100 g of unsalted butter
  • 1.5 kg stock chicken or vegetable
  • 100 ml double cream
  • 1 tsp nutmeg
  • 1 tbs table salt
  • Extra virgin olive oil to serve

Instructions

  • Preheat the oven to 170°C, gas mark 4.
  • Peel and deseed the pumpkin and chop into 3cm chunks. Drizzle with oil and roast in the oven for 45 minutes or until soft.
  • Meanwhile, over a medium heat melt half the butter and gently sweat the shallots until translucent.
  • Add the nutmeg and continue to cook down.
  • Remove the pumpkin from the oven and add to the saucepan with the shallots.
  • Add enough stock to just cover the pumpkin.
  • Simmer for 10 minutes.
  • Using a stick blender or food processor, blend the ingredients until very smooth. Place back into the saucepan and add the remaining butter and double cream.
  • Heat very gently and serve in an ANTA pasta dish or porridge bowl with a drizzle of olive oil.
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Course Chicken / Soup / Vegetables
Holliday Halloween