Friends & visitors, welcome to Lundi gras – Mondays will be dedicated to indulging your taste buds, and keeping healthy. We shall offer you delicious recipes and the opportunity to taste some of these meals as well as general health tips and advice for you to enjoy.
Our theme this week is Autumn. For me this season is all about crisp morning air, crunchy leaves and shades of orange, yellow and green. I find Autumn particularly wonderful, it’s fresh and exciting it’s all about wearing layers comfort food and enjoying the days before the weather really begins to take a turn.
One thing Autumn would not be complete without is pumpkin. Often reserved for carving during Halloween, pumpkin’s culinary delights are often forgotten. Here Steph will show you how to make a wonderful pumpkin soup to keep you warm during these colder months.
- Pumpkin ( 700g)
- Butter (125g)
- Two medium onions (finely chopped)
- Four cloves of garlic (crushed)
- Ginger (to taste)
- One vegetable or chicken stock cube in 750ml water
- Cream (150ml)
- Sage (optional)
Firstly peel, deseeded and chop the pumpkin into cubes and leave aside. In a pan melt the butter and cook the onions and crushed garlic on a low heat for 10 minutes until golden brown. Add the pumpkin to the same pan and cook until soft, stirring to avoid burning.
Once pumpkin is soft add the 750ml of stock to the pan, add the ginger and season with salt and pepper. Bring this to the boil then turn down the heat and let it simmer. Once the pumpkin is very soft add the cream and bring back to the boil.
Take the pan off heat and let the soup cool down. Using a hand blender, blend the soup until smooth. Bring back to the heat and the soup will soon be ready for serving.
Once in the bowl, add a little cream and place some camembert cheese in the center and allow to melt. Crush some walnuts over the top and add a dash of sage.