I made this pumpkin soup just after Halloween. It was delicious. In
- 1 Tablespoon oil
- 1 onion, chopped
- 750 grams pumpkin, peeled and chopped (I just used 1½ cans of 100% canned pumpkin because I was in a rush that night)
- 1 large potato, peeled and chopped
- 4 cups liquid chicken stock
- black pepper (I used white pepper)
- ham hock or bacon bones (optional)
- grated parmesan cheese and ground fresh pepper for garnish
Heat oil in saucepan. Add onion and cook until clear. Add pumpkin (I didn't add the pumpkin until later), potato, and stock.
Cover, and bring to the boil and cook until vegetables are soft. I added the pumpkin once the potatoes were soft - just long enough beforehand that the pumpkin could warm up before blending.
Purée vegetable mixture in a blender or push through a sieve. Season with salt, pepper, and nutmeg to taste. For extra flavor, a ham hock or bacon bones can be added when cooking the pumpkin. I used just some bits of ham that I broke off my frozen ham bone and put them in when I cooked the potato- I couldn't bear using the whole ham bone. I took the biggest pieces out before I blended the mixture and left them out and the flavor was perfect.