Easy Cook - - CONTENTS -

Tom Ker­ridge shares his favourite recipe for us­ing up pump­kin fesh

Serves 4 Prep 10 mins Cook 1 hr 10 mins £1.90 a por­tion 557 kcals, 43g fat, 20g sat. fat, 12g sugar 1 tbsp veg­etable oil 50g but­ter 1 onion, finely chopped 150g ba­con, cut into small pieces ½ Crown Prince pump­kin, peeled, de­seeded and cut into medium chunks (you need about 500g pump­kin flesh) 1 litre chicken stock 100ml dou­ble cream 3 tbsp pump­kin seeds, toasted maple syrup, for driz­zling

1 In a large, heavy-bot­tomed pan, heat the oil with 25g but­ter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or un­til soft. Add 60g ba­con and cook for a fur­ther 5 mins un­til the ba­con re­leases its fat. In­crease the heat to medium, add the pump­kin and stock and sea­son. Bring to the boil, then re­duce the heat to a sim­mer, cover with a lid and cook for about 40 mins un­til the pump­kin is soft. Pour in the cream, bring to the boil again and re­move from the heat. Set aside some of the liq­uid, then blend the re­main­ing pump­kin un­til smooth and vel­vety, ad­ding liq­uid back into the pan bit by bit (add more liq­uid if you like it thin­ner). Strain through a fine sieve, check the sea­son­ing and set aside.

2 Melt the re­main­ing but­ter in a pan over a high heat and fry the rest of the ba­con with black pep­per for 5 mins. Di­vide the ba­con be­tween four bowls, re­heat the soup and pour over. To serve, sprin­kle over the pump­kin seeds and driz­zle with maple syrup.

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