Top Tip
Use vegetable stock to make this recipe vegetarian
Ingredients
Pumpkin
Butter 125g / 4oz
Medium onions 2, peeled, finely chopped
Salt and freshly ground black pepper
Essential Cuisine Chicken stock 1.7 litres/3 pints (vegetarians may substitute vegetable stock)
Method
- Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from middle and discard
- Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. Roughly chop the scooped-out pumpkin flesh
- Melt the butter in a large pan and add the onions. Cook the onions until they are softened and golden-brown
- Add the pumpkin flesh and season, to taste. Increase the heat to medium and cover with the lid. Cook for 40- 45 minutes, stirring occasionally to prevent the base from burning
- Add the stock and bring to a boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth
- Return the soup to the pan and bring to a low simmer and cook for a further half an hour
- Forty-five minutes before serving, preheat the oven to 170C/335F/Gas3
-
Pour the soup into the hollow pumpkin shell and stir to combine
- Place the reserved pumpkin 'lid' onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature
