A favourite recipe for autumn from Delia Smith’s ” Winter Collection”.
Ingredients
- 1x 3-3 1/2 lb pumpkin
- 1 tbsp groundnut oil
- 1 large onion peeled and finely chopped
- 1 1/2 pints stock
- 15 fl oz milk
- 1 oz butter
- freshly grated nutmeg
- sea salt and black pepper
To serve:
- 4 oz Gruyere or Fontina cut into 1/4 inch dice
- 2 oz Gruyere or Fontina coarsely grated
- 6 tbsps creme fraiche
- croutons
- flat leaf parsley
Servings:
Instructions
- Preheat the oven to 240 C, 220 Fan, Gas 9. Cut the pumpkin in half through the stalk then cut each half into four slices. Scoop out the seeds.
- Brush the surface of each pumpkin slice with the oil and place on a baking sheet. Season with salt and pepper. Put in the oven to roast for 25-30 minutes until tender. Set aside to cool.
- Meanwhile melt the butter in a saucepan over a high heat and add the onion. Stir for about five minutes until it starts to colour. Reduce heat to low and cook, stirring occasionally, for about 20 minutes.
- Add the stock and milk to the onions and leave with the heat low to slowly come to simmering point.
- Scoop out the flesh of the pumpkin with a sharp knife and add to the stock with salt, pepper and nutmeg. Simmer for 15-20 minutes.
- Process the soup to a puree in a liquidizer in two batches. Taste and season well. When ready to serve reheat to a simmer but do not allow to boil.
- Stir in the diced cheese then ladle into warm soup bowls. Garnish each bowl with a tablespoon of creme fraiche then scatter with grated cheese, croutons and parsley.
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