Pumpkin soup recipe
We had pumpkins ready from August. These two pumpkins weighed about eighteen kilos each, so a lot of soup!
We also gathered from the polytunnel red peppers, onions, parsnips and tomatoes. We layered these in a large tin with wedges of pumpkin, sprinkled with oil, and roasted in the oven for about an hour. We made a Pumpkin tart too
Pumpkin Soup – Scoop out the flesh of a 2 -3 kilo pumpkin, place the flesh in a large saucepan and add a medium chopped onion. Cover with water and simmer until the onion tender, stirring as required, for about 10 to 15 minutes. Drain off the liquid into a bowl. Now add to this liquid squash mixture 500 ml of milk and 250 ml of single cream and stir gently. Put the contents of the bowl back in the saucepan. Stir thoroughly and simmer for another 20 minutes. Now liquidise the soup, add salt, ground black pepper and sugar to taste. Garnish with Curly or French flat Parsley or Chervil
Pumpkins are often ready from August so don’t wait until Halloween
This soup and many other recipes can be found on our web site www.fivestarpolytunnels.co.uk. Look for the Customer link then Recipes At the time of picking the pumpkins we also had onions, runner beans, dwarf beans, squash, courgettes, tomatoes, potatoes, together with parsley and other herbs