I thought I would share with you an old favourite recipe of
mine which I originally shared on the blog, back in 2012, but if you haven't yet planned your Christmas menu this is a great starter to consider. Rather fittingly it looks like sunshine in a bowl! It is creamy, well flavoured but not too heavy so great for when there are multiple courses. Served with garlic bread or my favourite, soda bread, it also works as a great lunchtime filler.
So, today’s #bringmesunshine is my Pumpkin, Sage and Parmesan Soup.
So, today’s #bringmesunshine is my Pumpkin, Sage and Parmesan Soup.
The ingredients you need are as follows:
The flesh of a medium
pumpkin, chopped into cubes (I often use homegrown frozen pumpkin)
25g of unsalted
butter
1 chopped white onion
1 chopped clove of
garlic
Nutmeg
A good handful of
freshly chopped sage leaves
800ml of vegetable
stock (I use Marigold Vegetable Bouillion)
3 tablespoons double
cream
Parmesan
Salt
Black Pepper
Begin by melting the
butter in medium sized pan with a good heavy bottom. Add the onion and gently
cook for about 5/10 mins, then add the garlic for a minute or so.
Next add all of the chopped pumpkin, along with the sage and a healthy grating of nutmeg. (I like a lot of nutmeg but obviously that's down to personal taste, however I think pumpkin needs plenty of other flavours added to it so don't be nervous of the nutmeg or the sage).
Finally add the vegetable stock. Now keeping the heat pretty low, cook until the pumpkin is 'pulpy' stirring occasionally - mine takes about 20 minutes with the lid partly over the pan, but use your own judgement on this.
Turn off the heat and either mash or preferably roughly blend the soup. I use a cheap little hand blender for this and it does the job in next to no time. Don't over blend as you don't want a completely smooth soup. Pour in the cream and gently stir.
When serving add a plentiful quantity of grated parmesan all over the surface of the soup so that it melts into the soup. Add salt and pepper as preferred (you can always add the seasoning during cooking, but I like to do it at the end so that everyone gets it seasoned as they like it).
Next add all of the chopped pumpkin, along with the sage and a healthy grating of nutmeg. (I like a lot of nutmeg but obviously that's down to personal taste, however I think pumpkin needs plenty of other flavours added to it so don't be nervous of the nutmeg or the sage).
Finally add the vegetable stock. Now keeping the heat pretty low, cook until the pumpkin is 'pulpy' stirring occasionally - mine takes about 20 minutes with the lid partly over the pan, but use your own judgement on this.
Turn off the heat and either mash or preferably roughly blend the soup. I use a cheap little hand blender for this and it does the job in next to no time. Don't over blend as you don't want a completely smooth soup. Pour in the cream and gently stir.
When serving add a plentiful quantity of grated parmesan all over the surface of the soup so that it melts into the soup. Add salt and pepper as preferred (you can always add the seasoning during cooking, but I like to do it at the end so that everyone gets it seasoned as they like it).
Serve immediately. Enjoy!
For now,
Susan xx
