Type of cooking:
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Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients (for 8-10 people) :
- 70g unsalted butterMethod: In a stockpot or large saucepan melt the butter over a medium heat. Add the onions and celery, and cook for 3–5 minutes, or until soft but not browned. Add the pumpkin or squash, apples, stock, cider and sage, and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally, for 30–40 minutes, or until the vegetables are tender. Remove from the heat and let cool for 10 minutes. Remove the sage leaves.
- 2 medium onions, chopped
- 1 stalk celery, chopped
- 1-inch cubed pumpkin, Hubbard squash, or butternut squash
- 2 small Granny Smith apples, peeled, cored, and chopped
- 1.2 litres cups chicken stock
- 240ml Merrydown Vintage Dry Cider
- 2 or 3 fresh sage leaves
- 240 ml double cream
- Salt and freshly ground pepper
- Creme fraiche for serving
-Fresh flat-leaf parsley for garnish, minced
- Fresh chives for garnish, chopped
- Brown soda bread for serving
Working in batches, transfer the soup to a food processor or blender and purée until smooth (or
purée in the pot with a hand blender). Return the soup to the pot, stir in the cream and cook until
heated through. Season to taste with salt and pepper.
To serve, ladle the soup into shallow bowls, place a spoonful of creme fraiche in the centre of each,
and sprinkle with the parsley and chives. Serve with the brown bread.