Pumpkin soup with Parmesan
- December 2006
- 50g butter
- 1 onion, chopped
- About 1kg pumpkin or butternut squash, deseeded and cubed
- 2 garlic cloves, crushed
- 2 bay leaves
- 75ml white wine
- 900ml fresh stock, hot
- 15g Parmesan rind, plus thin slivers of Parmesan to garnish
- 2 tbsp double cream (optional)
- Truffle oil, to serve
- Melt the butter in a large saucepan over a medium-low heat. Add the onion and pumpkin and cook, stirring, for 5 minutes. Add the garlic and bay leaves and cook, stirring, for a further 5 minutes.
- Add the wine, bubble for a few minutes, then add the stock and Parmesan rind. Increase the heat, bring the soup to the boil, then simmer for 10 minutes or until the pumpkin is really soft. Set aside to cool slightly, then remove and discard the bay leaves and rind.
- Purée the soup using a stick blender, or in batches in a blender, until really smooth. Return the pan to a medium-low heat (or transfer to a clean pan), and loosen the soup with a little water if it’s a little thick. Stir in the cream, if using, and season. Gently reheat until hot.
- Ladle the soup into 6 warmed, shallow soup bowls. Top each with a few thin slivers of Parmesan and drizzle with truffle oil, to serve.
Next time you finish a block of Parmesan, don’t throw away the rind as it adds great flavour to soups and stews.
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