Vendée-style Halloween pumpkin soup
Preparation time: 20 min
Cooking time: 30 min
- 1 lb of pumpkin
- 3 potatoes
- 1 onion, thinly sliced
- 2 cups poultry stock
- 1 tbsp tomato concentrate
- 1 tsp nutmeg
- 1 tbsp olive oil
- Salt & pepper
- 2 tbsp sour cream
Peel and dice pumpkin and potatoes.
Heat the stewpot to 2/3 of the maximum power of your stove with the olive oil, and add onion.
Sweat the onion for 2 minutes, then add the potato and pumpkin.
Brown the mix for 5 minutes then add the poultry stock, tomato concentrate. Finally, add water to the level of the vegetables.
Cover with lid and cook for 25 minutes over a low heat. (It only needs to simmer)
Blend the soup and add salt, pepper and nutmeg.
Add the sour cream to complete the dish.
Tip: For a bit of crunch, add roasted pumpkin seeds at the last moment