Gradely Scran


Because life's too short to stuff a mushroom.

Categories


Pages


Gradely Scran

/ 0

Soups

Pumpkin soup with Gruyère cheese


Time: 1 hour

Servings: 2 as a main course, 3-4 as a starter

Ingredients

  • 500g pumpkin, grated
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • vegetable stock
  • 1 cup milk
  • 2 oz Gruyère or other full-flavoured cheese, grated
  • butter
  • salt, pepper
  • dried thyme and sage
  • nutmeg
  • 1 tbsp chopped fresh herb such as parsley, chervil or thyme

Method

  1. Sweat the onion and garlic in butter until soft and golden.
  2. Add the grated pumpkin and vegetable stock (or water with a vegetable stock cube) to cover, along with about a teaspoon each of dried thyme and sage, a pinch of nutmeg and salt. Bring to the boil and simmer for about ½ hour.
  3. Blend till smooth and add the milk. Check the seasoning, and add a pinch of sugar if you think it needs it. Cook for about 15 more minutes, with the lid off if you want a thicker texture, or on if it’s already thick enough.
  4. Just before serving, stir in the grated cheese and chopped chervil or thyme.