Pumpkin soup with Stilton and toasted hazelnuts
Serving size: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
Featured in:
November 2012
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
500g of pumpkin flesh
2 cloves of smoked garlic
100g butter
1 small bunch of fresh thyme
100ml vermouth
100ml dry white wine
750ml vegetable stock
Small pinch of ground clove
Small pinch of ground nutmeg
The juice of 1 lemon
Salt to taste
100g toasted and chopped hazelnuts
50g Stilton crumbled
Featured in:
November 2012
Method:
Place the butter in a deep base pan and add the thyme and chopped garlic then cook for 1 minute. Add the peeled and diced pumpkin and cook for 3-4 minutes, then wet with the vermouth and flame. Add the white wine and stock and cook for 10 minutes. Season with the spices and salt and cook for a further 10 minutes.
Discard the thyme, add the lemon juice and blend. Strain and serve with the hazelnuts and Stilton.
Archives
Never miss a copy!
Big savings when you take out a subscription.
MAY ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
![]()
Packed full of features including:![]()
• Mark Harrison - Concert king returns to Lincoln![]()
• Beekeepers of the Lincolnshire Wolds - Promoting local honey![]()
• VE Day 80 - Veterans’ voices![]()
• Skegness through the years - Resort’s history explored![]()
• Life visits Louth, Boston, Spalding and Woodhall Spa![]()
• Gardening - Planting peace![]()
• David Burghardt Vision Care - 40 years of excellence![]()
• Skendleby Hall - A wellbeing welcome![]()
• Education - Make the right choice for your children![]()
And lots more.![]()
![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2025-digital-copy/
