This pumpkin soup recipe is for pumpkin and sweet potato soup.  This soup recipe is a halloween favourite – pumpkin and sweet potato.

Ingredients – Serves 4

• 200g pumpkin flesh
• 400g sweet potatoes
• 500ml vegetable stock
• 150ml double cream, plus extra for garnish
• A touch of cracked black pepper, for garnish
• Sea salt, to taste

Bouquet garni:

• ½ star anise
• 1 small bay leaf
• 1 sprig thyme
• 6 parsley stalks

Getting everything ready

1. Make the vegetable stock.
2. Wash, peel and rewash the sweet potatoes and cut into medium dice.
3. Cut the pumpkin flesh into the same size pieces.
4. Make the bouquet garni.
5. Crack the black pepper.

Method

• Place the pumpkin flesh and sweet potatoes into a medium-size saucepan.  Pour over the stock, season slightly and add the bouquet garni.
• Place the saucepan on the hob over a medium heat and bring to the boil.  Turn the heat down to a gentle simmer, put on a lid and allow to cook until both the pumpkin and the potatoes are well cooked (about 20–25 minutes, depending on the size of the pieces).
• When well cooked, remove from the heat and allow to cool slightly.  Remove the bouquet garni.
• Carefully pour into a blender and blend to a smooth liquid.  Pass the liquid through a fine sieve into a clean saucepan.  Check the seasoning but don’t add any more pepper, as we are going to garnish the soup with pepper.
• Take the little extra cream and whip it until it becomes thick enough to pipe through a small plain piping tube.
• Return the soup to a medium heat until it just comes to the boil.  Turn off the heat and stir in the cream.
• Ladle the pumpkin soup into warmed soup bowls.
• Spoon the whipped cream into a piping bag fitted with a small plain tube and quickly try to pipe a cobweb on each bowl of soup.  Sprinkle over with a little cracked black pepper and serve with hunks of warm crispy bread

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