Issue link: https://read.uberflip.com/i/1547435
20 Serves 6 (as a starer) INGREDIENTS 1 kg fresh pumpkin flesh, peeled and cubed 2 medium potatoes, peeled and diced 1 medium onion, chopped 2 cloves garlic, crushed 1 litre vegetable or chicken stock 200 ml fresh cream 2 tbsp olive oil or 30 g butter Salt and freshly ground black pepper, to taste A pinch of nutmeg (optional) Fresh parsley or chives, to garnish For serving 1 medium-large pumpkin with a sturdy base A little extra fresh cream for drizzling Croutons or toasted pumpkin seeds (optional) METHOD 1. Prepare the pumpkin bowl. Slice off the top of the serving pumpkin to create a lid. Scoop out the seeds and stringy flesh, leaving the shell intact. Keep the lid for presentation. For a more stable bowl, bake the hollowed pumpkin at 180°C for 20–30 minutes, checking that it softens slightly without collapsing. 2. Heat the olive oil or butter in a large saucepan. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic, followed by the pumpkin and potatoes, and cook for another 3 minutes. 3. Pour in the stock, ensuring the vegetables are covered. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, or until the pumpkin and potatoes are very soft. 4. Blend the soup until completely smooth. Stir in the fresh cream and season with salt, pepper and a pinch of nutmeg, if desired. Heat gently for another 2–3 minutes without allowing it to boil. Add a little extra stock if the soup is too thick. 5. Carefully place the hollowed pumpkin on a serving platter and ladle in the hot soup. Finish with a swirl of fresh cream, chopped parsley or chives, and toasted pumpkin seeds. Place the pumpkin lid beside the bowl or slightly tilted on top for an elegant finishing touch. Creamy Pumpkin Soup Served in a Pumpkin Chef's tip! For extra flavour: Roast some of the pumpkin cubes before adding them to the soup. This brings out their natural sweetness. R a y F a u z z a