Jellied pumpkin soup
Ingredients
- 125 g pumpkin flesh, chopped
- 125 g cooking apples, peeled, cored and chopped
- 1 small shallot, finely chopped
- 250 ml vegetable stock
- a knob of butter
- 30 ml cream
- salt and white pepper
- 1 sachet powdered gelatin
Method
- Melt butter in saucepan, add chopped shallots and sweat for a few minutes until softened. Add pumpkin and apple pieces, then vegetable stock. Bring to the boil and cook until apples have disintegrated and pumpkin pieces are soft. Add cream, then puree mixture (pass through a sieve if in doubt). Season to taste. Dissolve gelatin and slowly pour into pumpkin puree while stirring. Set aside to cool, then pour into dish and put in fridge to set.