Pumpkin Soup


2 tbsp oil

2 large shallots, finely chopped

1k pumpkin, cut into chunks

700ml vegetable stock

Seasoning to taste

Crème fraîche or double cream


In a large saucepan, Fry the shallots in the hot oil until they are soft and golden. add the pumpkin and fry for a few more minutes on a slower heat. Add the stock and seasoning. Bring to the boil stirring occasionally. Reduce the heat and simmer for approx 30 minutes until the pumpkin is very soft. 

When cooled, put in the liquidiser, check the seasoning. 

Before serving, warm the soup with a little Crème fraîche, do not allow the mixture to boil. Alternatively, the cream can be added to each plate for a better presentation.

Serve with toasted slices of baguette,