PUMPKIN SOUP

Makes about 2 litres. Serves 6

 

1 JAPANESE PUMPKIN (ABOUT 1.8 KG)

900 MLS CHICKEN STOCK

2 TEASPOONS MILD PAPRIKA

2 BAY LEAVES

2 ALLSPICE

4 BROWN ONIONS

2 CLOVES GARLIC

3 TABLESPOONS GHEE

SEA SALT

PEPPER

Skin, seed & dice the pumpkin into approximately 4cm chunks. Tie the bay leaves and allspice into muslin or place in a mesh spice basket. Put diced pumpkin, stock, paprika and spices into a saucepan, cover and cook over low heat for 30-40 minutes – until pumpkin is soft.

Meanwhile, skin and halve the onions, then slice. Heat the ghee over medium heat in a shallow pan (choose one that has a lid). Add onions and the whole peeled garlic cloves. Cover, reduce to low and cook, stirring occasionally until the onions are nut brown and caramelised.

Remove the spice bag from the pumpkin. Add the onions and blend until smooth. Add salt (probably 1-2 teaspoons) and pepper (a half dozen twists of the mill) to taste. Blend again. (This freezes well. I divide it into single serve portions of about 330 mls.)

PUMPKIN SOUP