I purchased a beautiful piece of pumpkin from Windellama Organics. It was from a French heirloom pumpkin called Musque De Provence, otherwise known as the fairytale pumpkin. Cutting into the pumpkin reveals the most intense orange colour and the sweet smell of melons. While I was in hospital I was dreaming about what deliciousness I could make with it. I decided on something that would pay tribute to the French origin of the pumpkin, a simple soup with burnt butter, crispy sage and toasted almonds.
|2||Shallots (small onion)|
|300||grams||Musque de Provence pumpkin, peeled, deseeded and chopped|
|700||millilitres||chicken or vegetable stock|
|8||fresh sage leaves|
Finely slice the shallots and garlic. Melt 2 teaspoons of butter in a saucepan with a lid. Add the onion and garlic and cook, very slowly on a low heat till the onion is sweet and soft. Add the pumpkin to the onion with the celery, bay leave and nutmeg. Cover with stock and boil until the pumpkin is tender. Remove the celery and bay leaf. Transfer to food processor or blender with the cream. Blend until smooth. Return the soup to the cleaned saucepan, season to taste and heat the soup. Divide the soup between the serving bowls. Melt the additional butter in a small pan till bubbling, add the almonds and sage leaves. Fry till the almonds are golden and the sage leaves are crisp. Arrange almonds and sage leaves atop each bowl of soup. Continue cooking the butter till the solids turn golden brown. Drizzle the butter onto the soup and serve immediately.