10
James Martin Table Blender
RECIPES
PUMPKIN SOUP
Serves 4
1kg / 2 ¼ lb pumpkin squash
1 banana shallot, peeled and roughly chopped
2 Cloves garlic peeled and crushed
500 ml / 18floz fresh chicken stock
150 ml / 5 fl oz Double cream
Drizzle Virgin olive oil
50g / 2oz crème fraiche
2 tbsp chives, finely chopped
Seasoning
1. Firstly peel and remove the seeds from the pumpkin, dice into 1inch
chunks.
2. Put the onion, garlic and pumpkin in a large pan with a little olive oil
over a medium heat, Colour slightly then add the stock and bring
to the boil.
3. Simmer for about 10 – 15 minutes to cook the pumpkin.
4. Allow the mixture to cool and place the soup into the James Martin
Table Blender with the cream and blend. Season with salt and
pepper.
5. Place back in the pan on the heat and check seasoning gently warm but
don’t boil.
6. Place in the bowl with a dollop of crème fraiche, drizzle a little olive oil
over, add a scattering of chives and serve.
