- 5 kg whole pumpkin
- 2kg pumpkin pulp cut from skin all seeds and hair removed then cut into 1cm cubes
- 300 grms blue cheese.
- Stilton gives sharp flavor but can use any firm blue cheese
- Roquefort tends to be too strong and acidic
- All rough chopped
- 400 grams white onion
- 50 grams chopped garlic
- 200 grams celery
- 300grms peeled carrots
- 400 grams unsalted butter
- 75 grams plain flour
- 300 mls single cream
- 3 grams nut Meg
- 5 grams ras al hanout
- 3 grams turmeric
- 1 bouquet garni of thyme, parsley, peppercorns, in muslin
- 5 liters of Swiss marigold vegetable bouillon
- 100 grams toasted salted pumpkin seeds
Gently melt butter in large deep sided saucepan
Add chopped, onion, carrot, celery and cook over medium flame for 4 minutes stirring every 30 seconds
Now add the garlic flour turmeric and ras al hanout stir and cook out for 1 minute then add the pumpkin cook for 1 minute stirring
Now add the veg stock bouquet garn and bring to boil allow to cook out on slow rolling boil for 90 minutes
Remove from heat & remove bouquet garn
Add the blue cheese in rough cubes allow to cool
Add nutmeg liquidize till smooth
Season with white pepper and stir in single cream
This soup can be served ice cold of hot and garnished with teaspoon of crème fresh
and sprinkled with ground pistachio nut or pumpkin seeds
