A local seasonal treat for autumn.

Ingredients

  • 750g Pumpkin Flesh
  • 100g Unstalted butter
  • Splash of Vegetable oil
  • 150g White flour
  • 2 Vegetable or chicken stock cubes in 1 litre of warm water
  • 2 Carrots peeled and chopped
  • 2 Onions diced
  • 250ml Double Cream
  • Chopped parsley
  • Pinch of nutmeg
  • Some crispy croutons

Method

  1. In a thick bottom pan place the butter and oil and stir in the diced onion, carrot and pumpkin. Cook on a low heat until soft, then add flour.
  2. Next slowly add the vegetable/chicken stock. Bring to a simmer and cook for 30/40 minutes.
  3. Once cooked, blend with a stick blender and pour in the double cream. Serve in a bowl with croutons, chopped parsley and a little sprinkle of ground nutmeg.

Additional

Serves:
4-6
Cuisine:
British