Pumpkin soup (Potage)

Name: Pumpkin soup (Potage)
Yield: 2 people or 4 people
Cuisine: British
Ingredients: 580 g pumpkin, Japanese type; 1/2 onion; 600-800 cc stock or water; 1/2 spring onion or small leek; 2 cm ginger; 1 clove garlic; 1 samll mild chilli (option); Kombu-Kelp and dried shiitake

Masuyo Newman @masuyonewman

Pensford UK

Winter!! Very nice to having a warm soup or potage in front of the fire.

Masuyo Newman @masuyonewman

Pensford UK

Winter!! Very nice to having a warm soup or potage in front of the fire.

Saved

Ingredients

2 people or 4 people

580 gpumpkin, Japanese type
1/2onion
600-800 ccstock or water
1/2spring onion or small leek
2 cmginger
1 clovegarlic
1samll mild chilli (option)
Kombu-Kelp and dried shiitake
Dashi stock だし

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Steps

1

Lovely pumpkins from the farm. 1/2 pumpkin I used this time.
2

Making a stock. Soak 5cm dried kombu-Kelp and 2~3 dried shiittake in the water until soft. (30 minutes in the hot water, normally 3~6hours in the water?) Add spring onion, garlic and ginger and simmer over low heat for 5 to 10 minutes. Strain the liquid through the sieve and set aside.
3

Cut the pumpkin with skin in pieces. The size doesn't mutter.
Boil the pumpkin in the stock and sieve, then set aside. Cut the soft kombu and shiitake in small pieces.
4

Fry the sliced onion in a deep pan and add all the sieved stock veggies for 5 minutes. Add pumpkin and fry bits more minutes.
5

Pour the stock and blend well with a hand blender or food processor.
Simmer 5 to 10 minutes. Add double cream and salt & pepper to tase.
Be careful for a volcano action from the pan.
6

If you don't have a hand blender or food processor,
Pumpkin is very soft so you can use a musher or even a spatula.
The other veggies can be chopped finely before added for smooth soup.