How to make Pumpkin Soup 'Aotearoa' ?
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M$2 Answers
A favourite soup in New Zealand (Aotearoa), the recipe may also be used for kumara soup. Kumara being Maori for sweet potato - simply replace the pumpkin with kumara.
Ingredients
butter 50gm
bacon or smoked ham trimmings (optional) 25gm
onion 75gm
celery 75 gm
flour 50gm
pumpkin 400gm
white stock (chicken or vegetable) 1lt
bouquet garni pc
seasoning sq
Method
1. Melt the butter in a thick bottom pan
2. Add the bacon, roughly chopped vegetables and cook without colour for 5 minutes
3. Mix in the flour and cook out without colour for 5 minutes
4. Add the pumpkin (cut into 2 cm cubes)
5. Remove from the heat and gradually add the warmed stock
6. Stir to the boil and add the bouquet garni, season lightly
7. Simmer for 1 hour, stirring and skimming occasionally to remove any scum that might come to
the surface
8. Pass firmly through a chinois or purée in a liquidiser
9. Return soup to a clean pan, bring to the boil, correct seasoning and consistency
Chef's Tip:
For a pumpkin soup with a little bit extra add one of or a combination of the following:
* two cloves of crushed garlic
* three whole roasted garlic cloves
* 100 gm of strong cheddar
* 175ml of orange juice reduced down to 50 ml
Serve with slices of toasted French bread (baguette), either one or
a combination) of the following:
* drizzled with olive oil and rubbed with garlic
* topped with sundried tomatoes
* with melted cheese of choice
Legend:
lt = litres
ml = millelitres
kg = kilograms
gm = grams
tsp =teaspoon
tbs = tablespoon
sq = sufficient quantity (add to taste)
pc = piece, meaning a whole one of
Enjoy and bon appetit . . . . .
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M$
----quote-----
Ingredients
----------------
butter 50gm
bacon or smoked ham trimmings (optional) 25 gm
onion 75 gm
celery 75 gm
flour 50 gm
pumkin 400 gm
white stock (chicken or vegetable) 1 lt
bouquet garni 1 pc
seasoning sq
Method
-----------
1. Melt the butter in a thick bottom pan
2. Add the bacon, roughly chopped vegetables and cook without colour for 5 minutes
3. Mix in the flour and cook out without colour for 5 minutes
4. Add the pumpkin (cut into 2 cm cubes)
5. Remove from the heat and gradually add the warmed stock
6. Stir to the boil and add the bouquet garni, season lightly
7. Simmer for 1 hour, stirring and skimming occasionally to remove any scum that might come to the surface
8. Pass firmly through a chinois or purée in a liquidiser
9. Return soup to a clean pan, bring to the boil, correct seasoning and consistency
-------end quote----
For further chef's tip do go through the link given:
http://www.hub-uk.com/tallyrecip03/recipe0136.http
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M$
Thanks