RECIPES
Roasted pumpkin and thyme soup with Gruyere cheese
3kg/7lb unpeeled pumpkin
2 tbsp sunflower oil
salt and freshly ground black pepper
75g/3oz butter
2 medium onions, chopped
8 small sprigs fresh thyme, leaves only, plus extra leaves to garnish
2.25litres/4 pints vegetable stock
1 tsp salt
300ml/∏ pint single cream
175g/6oz Gruyère cheese, coarsely grated
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the pumpkin into chunky wedges and scoop away all the fibres and seeds. Rub the wedges with oil, season well with salt and freshly ground black pepper, then place them into one large or two smaller roasting tins, skin-side down. Transfer to the oven to roast for 30 minutes, or until tender.
3. Remove the pumpkin from the oven and, when cool enough to handle, slice away and discard the skin and cut the flesh into small chunks.
4. Melt the butter in a large pan. Add the onion and half the thyme leaves and cook gently for about ten minutes until the onion is very soft but not browned. Add the roasted pumpkin, any juices from the plate, the stock and one teaspoon of salt. Cover and simmer gently for 20 minutes.
5. Leave the soup to cool slightly, then add the remaining thyme leaves and liquidise in batches until smooth. Return to a clean pan and bring back to a gentle simmer.
6. Stir in the cream and season, to taste, with salt and freshly ground black pepper. Ladle into warmed bowls and place a small handful of the grated Gruyère into the centre of each. Scatter a few more thyme leaves on top and serve.
PUMPKIN LOAF
THIS MAKE A 2 x 1LB loaves
12oz CASTER SUGAR
4fl oz OIL
∏ TSP NUTMEG
1 TSP GROUND CINNAMON
1 TSP SALT
2 BEATEN EGGS
8oz COOKED AND MASHED PUMPKIN
4 tbsp WATER
π TSP BAKING POWDER
6oz PLAIN FLOUR
MIX TOGETHER THE SUGAR, OIL, NUTMEG, CINNAMON, SALT AND EGGS AND BEAT VERY WELL. Stir in all the remaining ingredients and mix to a smooth batter. Pour this into 2 greased 1LB loaf tins and bake in a pre heated oven 180 gas no 4 for about 1 hour until skewer comes out clean.
Delicious with proper butter spread on it.