squashsoup

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

50g butter

450g white chicken or vegetable stock

Salt and pepper to taste

Method

  • 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.

Buon appetito!

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4 Responses to Seasonal Pumpkin Soup (recipe courtesy of Sat Bains) @eonenergyuk

  1. […] If you would rather stay indoors here are a few autumnal foodies treats to enjoy – yummy bonfire toffee and delicious pumpkin soup! […]

  2. Emma says:

    That looks delicious! I LOVE pumpkin soup!

  3. […] at its best and also cheapest. For example butternut squash and pumpkin currently. Check out this delicious soup recipe that Sat also […]

  4. Notmyyearoff says:

    This looks so nice and very belly warming too 🙂

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