Summer has almost come to an end and Pumpkins are finding their way to the Markets... -Good Bye Summer.. Hello Autumn/ Fall.
Here is something warm and hearty for the windy/chill evenings.
Ingredients
3 cups of Pumpkin
125g Butter or 3 table spoons Olive oil
1 medium Onion, finely chopped
1 Cinnamon stick
Freshly grated Nutmeg
Salt and freshly ground Black pepper
2 cups of Water or Vegetable stock
1 cup of Whole milk
3 table spoons of Cream
Preparation method
Cut the top off the pumpkin and Scoop out the seeds and fibres from the middle and discard.
Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside.
Roughly chop the scooped-out pumpkin flesh.
Melt the butter/olive oil in a large pan with a lid over a low heat and add the onions. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.
Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.
( or Pressure cook the Pumpkin with water and a little salt )
Add the water or stock and bring to the boil.
Remove from the heat and allow to cool slightly. Transfer the soup to a food processor and blend until smooth.
Return the soup to the pan and bring to a low simmer and cook for a further half an hour with 1 cup of Whole milk and 1.5 table spoons of Cream.
Ladle into bowls and serve topping it off with some cream/olive oil and freshly cracked black pepper.
