Pumpkin soup for Halloween

This amazing carving was made by one of our Pastry chefs at Le Manoir as part of our pumpkin carving competition. A very easy soupfor Hallowe’en, and it has lots of richness and flavour. You can replace the pumpkin with butternut squash and should you wish you could serve this soup with a generous serving of crème fraiche. This soup can be prepared one day in advance.

Pumpkin soup for Halloween

Ingredients Required

400g Ripe pumpkin flesh, outer skin removed & diced 2cm
200g Small onion, chopped finely
40g Unsalted butter
8 pinches Sea salt
1 pinch Freshly ground, white pepper
600ml Whole milk (organic)
optional Crème fraiche

Cooking Method

  1. On medium heat, in a 25cm diameter saucepan, soften the onions in the butter for approximately 5 minutes without colouring.
  2. Add the diced pumpkin and soften for approximately 6-8 minutes (the softening with the butter will bring out the sweet flavour of the pumpkin). Stir from time to time. Season with the salt and pepper.
  3. Add the milk and bring to simmering point and simmer for 10 minutes (*1).
  4. Liquidize the soup until it reaches a smooth velvety consistency.
  5. Bring the soup back to the boil and serve in a large soup tureen.
  6. A nice helping of crème fraiche would add a touch of je ne sais quoi! Happy Hallowe’en!