Last week we visited A Taste of Autumn at RHS Garden Wisley. While there we tasted their delicious pumpkin soup and now I can blog the recipe.
Wisley Pumpkin Soup
700g Pumpkin, peeled, deseeded and cubed
25 g butter
100g onion, peeled and finely chopped
10g tomato puree
250ml whole milk
800ml good vegetable stock
salt and freshly ground black pepper
Melt butter in pan adding onion to fry gently until soft
Add pumpkin and tomato puree (for colour rather than flavour), stir and season
Cover and allow to sweat over a gentle heat until softened
Add milk and stock and simmer gently for 10 minutes
Blend to a smooth puree in a blender or food processor
Pass through a fine sieve; check seasoning and serve.
You could add a little panache with a swirl of yoghurt and a sprinkle of finely chopped parsley.
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