A very large pumpkin had sat staring at me for quite a number of days in my vegetable rack so when Friday came (my day off) ... and it was raining, I thought I'd better turn the monster into something edible. Despite the time it took to chop up all the pumpkin flesh (a job I very much dislike!), it was on the table in less than an hour, so not bad really.
The apples were a bit of the spur of the moment thing, but they really worked and the cider vinegar gave it a tangy edge. I served it with some cheesy toasts using some of the Dorset Blue Vinney I was kindly sent from The Cheese Shed.
PUMPKIN, APPLE AND SAGE SOUP
| Serves: 4 | Prep Time: 20 Minutes | Cook Time: 40 Minutes | Total Time: 1 Hour |
- 15g Butter
- 2 onions, peeled and chopped
- 2 garlic cloves, sliced
- 1TSP Sage
- 1/2 TSP Chilli Flakes
- 1 TBSP Cider Vinegar
- 1 large Pumpkin, peeled, cored and flesh cut into chunks
- 2 Bramley Apples, peeled and chopped
- 800ml Vegetable Stock
- Step 1: Melt the butter in a large pan then add the onion and garlic and cook gently for 5-10 minutes until soft.
- Step 2: Add the sage, chilli and cider vinegar and cook for a minute before adding the pumpkin and apple.
- Step 3: After 3-4 minutes, add in the stock and season well. Bring to the boil then turn down the heat and cook for 20-30 minutes until the pumpkin is cooked through.
- Step 4: Liquidise the soup and serve with some cheesy toasts.