Pumpkin - pear soup
Ingredients
- 600 g pumpkin, prepared and chopped
- 2 shallots, finely chopped
- generous knob of butter
- 150 ml perry (pear ‘cider’), dry
- 2 ripe pears, peeled & cored
- 250 ml chicken (or vegetable) stock
- 100 ml cream
- salt, white pepper
- pumpkin seed oil, to serve
Method
- Combine perry and pears, blend to a smooth puree, set aside. In a saucepan, melt a knob of butter. Add shallot, sweat over moderate heat for a few minutes. Add pumpkin and sweat for a few more minutes. Season, add pear puree, stock and cream. Bring to the boil, reduce heat slightly and simmer for about 15 to 20 minutes until pumpkin pieces are soft. Blend to a smooth consistency, pass through a fine-meshed sieve, adjust thickness as preferred. Serve with a drizzle of pumpkin seed oil.