Chef Hersche Shares His Pumpkin Soup Recipe

 

 

Halloween is upon us, witches, goblins and ghost

When the kids come to trick or treat at your door serve them a little of your pumpkin soup in a paper cup with a marshmallow on top they will love it.

 

Pumpkin Soup

2 tablespoons olive oil

4 average size shallots fine chopped or 1 average size onion finely chopped

1 leek, white part only, finely sliced

1 garlic clove, crushed

1 teaspoon ground cumin

1/2 teaspoon freshly grated nutmeg

2 lbs. peeled pumpkin, diced / or the equivalent amount of unsweetened unseasoned

pumpkin puree in a can.

1 large potato, peeled, diced

4 cups chicken stock or vegetable stock

1/2 cup heavy cream

 

METHOD

Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not colored. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and chicken stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.

Step 2

Return soup to pan, stir cream through and reheat gently. Season and add a little more nutmeg if desired. Place a dollop of fresh heavy cream on top of each serving and make a swirl.

If for some reason soup is too thick just add a little stock.