Halloween Soup (serves six)
Ingredients
• 1 kg fresh pumpkin, peeled, seeded and
cut into small pieces
• 8 cloves garlic, peeled
• 1 large carrot, peeled and cut into small
pieces
• 1 fresh white baguette: half plain bread
chunks with crust removed, half sliced into discs
• 250 g Gruyère, thinly sliced
• A few sprigs of parsley, chopped
• Salt and ground black pepper
Method
• Bring 900 ml of water to the boil.
• Add chopped pumpkin and carrot, one tablespoon
of salt and the peeled garlic; simmer for 30 minutes or until ingredients are
puree-soft.
• Fold in crustless bread chunks and simmer
for four minutes.
• Remove from heat, liquidize in a blender
or pass through a sieve and pour into large round bowls.
• Add chopped parsley and season with salt
and pepper.
• Toast baguette discs, drizzle with olive
oil and cover with slices of Gruyère.
• Melt under grill for a few seconds; float
three on each portion of soup.
• Serve immediately.
It’ll keep you warmer than any trick or treating expedition. And that garlic should keep the vampires at bay.
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