INGREDIENTS
1
oz butter
1 medium onion (chopped)
The flesh of a small pumpkin (cubed)
1 large potato
2 pinches of nutmeg
1.2 litres of vegetable or chicken stock (made with 2 stock cubes)
Salt and pepper to taste
FOR THE GARNISH (OPTIONAL)
Bacon bits
Cooked chestnuts
Sage
A swirl of Nestle cream
Rustic
bread
to serve
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METHOD
1.Melt
the butter in a large saucepan and cook the ionion until soft.
2.Add the vegetables and nutmeg, cover and sweat over a low heat
for 10 minutes.
3.Add stock and bring to the boil, cover and simmer for about 20
minutes until the vegetables are tender.
4.Cool slightly, puree and return to the pan.
5. Season to taste and reheat ready to serve.
6. To garnish, fry the bacon bits until golden, add the chestnuts
and finely chopped sage. Top each portion of soup with a spoonful
of the garnish, a swirl of cream and serve at once with rustic bread.
For a creamier soup use extra cream in the recipe before serving.
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