Serves 8
Zest and flesh of two oranges, making sure to get no bitter white pith.
1.5kg pumpkin
1 large potato
Salt and pepper
60g butter
2 tsp nutmeg
6 tsp raw sugar
1.25L very strong chicken stock
300mL cream
Sour cream
Chives
Place all ingredients up to and including the stock into a large saucepan. Cook until the pumpkin and potato are tender.
Remove from heat and puree. Add the cream.
To serve reheat to boiling point. Serve each with a dollop of sour cream and 1 tsp of chopped chives.
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