I turned once again to my favourite cook book, Rosamond Richardson's 'Seasonal Pleasures - Recipes from a Farmhouse Kitchen' to find a recipe for pumpkin soup. She didn't disappoint me.
Her recipe serves 8 people so I halved the quantities. I also substituted the butter with olive oil and the double cream with half fat creme fraiche.
2 large onions, sliced.
2 oz butter
1lb pumpkin flesh
8oz turnip, sliced
12 oz carrots, sliced
3pts vegetable stock
salt and pepper
half pint of double cream
Saute the onions in the butter in a large saucepan until they soften. Cook for about 10 minutes but don't let them brown. Add pumpkin flesh, turnips and carrots and stir until the vegetables are well coated with the onions. Cook gently for five minutes to soften them, then stir in the stock and bring to the boil. Simmer for fifteen minutes, then liquidize to a puree. Season to taste with salt, pepper and nutmeg, Stir in the cream. Heat through and the soup is ready to serve.
The smell of freshly ground nutmeg is wonderful.
The finished product served with chunks of Paul's home made bread and glasses of apple juice. It was very tasty and there is some left for tomorrow.
Paul couldn't resist reliving his childhood and made a face in the hollow pumpkin, so tonight I'm going to put a candle or tea light in there but first I'm going to make another of Rosamond's Halloween recipes - Devil's Cake. I'll report back on this one tomorrow.