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Asian Aromatic Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Pumpkin Soup
PREP TIME: 15 mins
COOKING TIME: 2 hrs
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy35kcal
Fat2.9g
Saturates1.8g
Sugar1.4g
Salt0.30g
Ingredients...
Large Pumpkin
125g of butter
2 medium onions, peeled and finely chopped
Salt and freshly ground black pepper
Essential Cuisine Chicken Stock 1.7 litres / 3 pints (Vegetarians may substitute Essential Cuisine Vegetable Stock)
Method...
1. Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from middle and discard.
2. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. Roughly chop the scooped-out pumpkin flesh.
3. Melt the butter in a large pan and add the onions. Cook the onions until they are softened and golden- brown.
4. Add the pumpkin flesh and season, to taste. Increase the heat to medium and cover with the lid. Cook for 40 – 45 minutes, stirring occasionally to prevent the base from burning.
5. Add the stock and bring to a boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.
6. Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
7. Forty-five minutes before serving, preheat the oven to 170C/335F/Gas3.
8. Pour the soup into the hollow pumpkin shell and stir to combine.
9. Place the reserved pumpkin ‘lid’ onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.
