ROA S T PUMP KIN SOUP


Andy Link, Chef/Patron from The Riverside at Aymestrey, shares with us a great autumn/winter dish to enjoy on those colder nights.. even better use for some of those Halloween pumpkins..


www.riversideaymestrey.co.uk


SOUP 1 medium white onion


2 celery stick 6 cloves garlic


1 kilo of pumpkin or squash (we grow Crown prince pumpkin and Red Kuri Squash - the most delicious tasting varieties and our chefs favourites)


1.5 litre Vegetable stock (homemade with leftover vegetable peelings is best, but a cube will be fine)


400ml Cider Good pinch of Salt and Pepper


1. Fry off onions garlic celery until lightly caramilised


2. Add peeled chopped squash, cover with stock, and cider, reduce until squash cooked and reduced by half.


3. Season and blend until smooth, add more stock if required


PUMPKIN CRUMB 150g Pumpkin seeds


20 ml Rapeseed oil 40g butter 6 leaves of sage chopped 3 cloves of garlic crushed Good pinch of Salt and Pepper


Mix together all ingredients, roast at 150c for 10-15minutes until lightly golden, pulse in blender until small crumb


PICKLED PUMPKIN 250g Pumpkin or Squash thinly sliced


250ml cider 250ml cider vinegar 250g brown sugar 3 star anise 3 sprig of Thyme


1. Simmer cider, vinegar, sugar, star anise and thyme gently for 5 minutes remove from heat and pour over sliced squash. Leave in fridge for 48 hours (Great garnish for soup, or simple some some local cheese or cured meats)


To serve pour warm soup into bowl, put a few slices of pickled squash on top , sprinkle over toasted seeds, and a spoon of local crème Fraiche or cream


13


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WINING & DINING RECIPE S TO TRY AT HOME


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