Enough for approx. 8 hungry People
Equipment needed – Large saucepan with Lid, Spatula or big spoon, Hand blender or liquidiser or potato masher
Preparation Time: 15mins
Cooking time: 45mins
- 1 Medium Sized Squash (or several small squashes but retain the shape and use as bowls for serving)
- 1 Onion
- 1 Clove of Fresh Garlic
- 2 Lt Vegetable Stock (hot)
- 1 tsp Dill Weed
- 1 Dried/Fresh Bay Leaf
- 1 tbsp Unsalted Butter or EV Olive Oil
- 2 tbsps Crème Fraîche or Oat Crème Fraîche (optional) plus a little extra for decoration
- Salt and Ground Black Pepper to Taste
- 1 tsp Kit’s Peanut Chutney per Bowl
Using a large long knife, carefully slice the pumpkin/squash into half on a sturdy board. Scoop out the seeds with a fork and either bin or plant! Then slice the pumpkin into wedges that makes the peeling easier using the knife. Chop the pieces into uniform sized pieces approx. 2cm cubes (doesn’t have to be too accurate), place these pieces in a bowl for later.
Peel and dice the onion or roughly chop, whatever you find easiest. Peel and crush the garlic. Heat the saucepan on a high heat for 30secs, add the butter/oil and heat for 30secs, add the onion and stir, add the Bay Leaf, stir continuously for a couple of minutes and then add the pumpkin pieces, stir. Add the stock and make sure everything is covered, you may have to add a little more stock/water then add the dill. Cover with the lid and bring to a simmer, when simmering start the clock – 40mins later remove from the heat.
Using preferably a hand blender or whatever crushing implement you have, blend until all lumps have been pulped, then stir in the crème fraîche, put back on the heat and simmer for 5mins. In the meantime, get your bowls ready and the final addition, the Peanut Chutney.
Ladle the soup into each bowl and place (not throw in) a teaspoon of Peanut Chutney into the middle of the bowl, next to this place another teaspoon of Crème Fraîche and serve with fresh crusty bread.
Let us know how you get on.