Happy Halloween Pumpkin soup
There are plenty of pumpkins around these days. I think the home grown version tastes the best, so I get my pumpkins from the organic section in the supermarket, or from the local farmer's market.This is another of my old Flemish recipes. Non- vegetarians can add dried ham to this soup, but I eat it without.
500 gr of pumpkin flesh. If you're not using the pumpkin for decoration, you can blanch it for three minutes, it makes it easier to cut into pieces.
300 gr Jonagold apples, sliced
1 large onion, diced
olive oil
About 3/4 ltr of vegetable stock (or any other stock if you're not vegetarian). You can replace half of this with white wine, if you're cooking for grown ups.
salt(opt), pepper, chopped parsley
Heat the olive oil in a large pan.
Gently fry the onion and the pumpkin flesh.
Add the apples then the stock or stock/wine mixture.
Bring it to the boil, turn down the heat and let the mixture simmer for 20 - 25 minutes.
Blend the soup. Season with pepper and salt.
You can now add the pieces of dried ham if you wish.
Garnish with the chopped parsley just before serving.
If you are strong enough, you can hollow out the pumpkin and poor the soup in it before serving.
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