This is an old dinner favourite. For a healthier alternative try my spicy pumpkin soup.
- 1 medium pumpkin
- 1.2 litres chicken or vegetable stock
- 100ml cream
- salt and pepper
Cutting the skin off a pumpkin is hard work, so I prefer to quarter the pumpkin, remove the seeds (keep these to make spicy seed mix), and roast it in the oven for 30 minutes at 180 degrees. This will soften it enough so you can easily cut off the skin on each quarter. This will also reduce the cooking time to half an hour.
Cut the pumpkin into 2 inch cubes and remove the skin. Place in a large saucepan and add stock. bring to the boil, then simmer, covered for 1 hour (or half an hour if it’s already roasted). When the pumpkin is soft, season with salt, pepper and nutmeg. Remove from the stove to cool a little. Add the cream and blend until smooth. Serve with crusty bread and a little grated cheese on top. You can sprinkle spicy pumpkin seeds on top too if you made these earlier.