At the E.ON Open House kitchen, looking at making energy saving tasty meals, Sat also made some very seasonal Pumpkin soup, which I can report was divine. By finely slicing the pumpkin it cooks quicker and, as it is in season, it will be cheap and at its best.
Sat also added a slow cooked duck egg to the soup. This made an already creamy soup (with no cream added!) even richer and more delicious. Slow cooking is very economical. Eggs can be cooked in the slow cooker using a water bath.
Omitting the eggs makes this delicious recipe suitable for vegans.
Here is the recipe which serves 4…
350g pumpkin (finely sliced)
2 medium shallots, sliced wafer thin
450g white chicken or vegetable stock
Salt and pepper to taste
- Melt the butter in a pan on medium heat, when hot and sizzling add the shallot and fry for 2 minutes.
- Add the pumpkin and continue cooking for a further 5 minutes making sure that the pumpkin doesn’t colour.
- Add the stock and simmer until the pumpkin is cooker (about 10 minutes).
- Season with a little salt and pepper to taste
- Blitz in a blender until smooth, check the consistency and add a little more stock if needed.
- Check the seasoning and serve.