Wednesday, 27 October 2010

Creamy Pumpkin Soup with honey and chiliflakes



Serves 4

2 tbsp olive oil
1 red onion, finely chopped
1 stick of celery, finely chopped
1 carrot, finely chopped
2 garlic cloves, crushed
1 sprig of rosemary, chopped
1/2 chili, deseeded and finely chopped
1kg butternnut squash or another sort of pumpkin, chopped
1l chicken stock
1 tbsp honey
1 tbsp cream, optional
salt and pepper to taste

Garniture
Chili flakes
Parlsey, finely chopped

1. Pour a couple of tbsp of olive oil in a large saucepan. Add the chopped onion and saute for a couple of min on low heat. Add the chopped celery, carrot, garlic, chili and rosemary. Cook without coloring for 10 min.
2. Add the pumpkin, stir around and cover all the vegetables with the chicken stock. Cover the saucapan with a lid and bring to boil.
3. Turn down the heat and cook for about 20-30 min until the butternut squash is soft.
4. Puree everything and put back in the saucepan.
5. Season with salt, pepper and honey.
6. Add the cream just before serving.
7. Serve in a large bowl or in a hollowed out pumpkin.
8. Sprinkle with chili flakes chopped parsley and a drizzle of cream.

Serve with small croutons or my witches fingers for a halloween feel.


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