2. Ingredients... 1.2Kg Pumpkin – Butternut or Jap 40g Leek – white area only 70g Diced celery 100g Diced onion 100g Butter 200g Bacon bone 1.5Lt Stock – chicken or vegetable Bouquet garni Salt & Pepper Nutmeg and Allspice
3. Method of Cooking... Wash all vegetables. Peel and chop Pumpkin roughly. Dice remaining Vegetables. Sweat all vegetables in the butter without cooking. Add bacon bone and mix. Add stock and bring to the boil. Reduce heat to a simmer and skim the surface. Add seasoning and bouquet garni. Place soup in a liquidiser and puree.
4. Garnish... Place Soup into a pre-warmed bowl. Garnish with cream and/ or fresh herbs. Add croutons or Prosciutto chips if desired. Can also be served in a hollowed pumpkin pre-warmed in an oven.
