My usual method of making pumpkin (or squash soup) is to roast chunks of pumpkin and onion with olive oil and chilli and liquidise them with some stock. Today I thought I might try something different. It’s been a while since I cooked anything from Jane Grigson’s Vegetable Book (Penguin, 1978) but the last soup I made from this book was more than serviceable.
Cook slowly in butter the white part of two or three leeks, a large onion chopped and a couple of small turnips, diced. Add the cubed flesh of a 1kg slice of pumpkin and cook for ten minutes longer. Moisten with 2litres (3½ pints) of stock or water and season. Simmer for 45 minutes, then sieve through a moulie-legumes. Correct the seasoning, add a pinch of sugar and a ladleful of cream.
- I made half the quantity
- I don’t own a food mill (mouli-legumes) so used a sieve instead.
- I used chicken stock – I think water would produce a very bland final product.
- I’ve never cooked with turnips before!
This is a very pleasant, very easy soup. The peppery-ness of the turnips and leeks prevents the pumpkin from being cloyingly sweet. For variation, or if you like strong flavours, you could add a little rosemary or sage while cooking the leeks.
Potironed by Elly