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    Pumpkin soup

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    Pumpkin soup

    • Gluten Free
    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes

    Serves: 8


    100g shallots, roughly chopped
    80ml extra virgin olive oil
    20g unsalted butter
    1.2kg pumpkin (or squash), peeled and roughly chopped
    400g potatoes, peeled and roughly chopped
    1 litre fresh vegetable stock
    4 eggs
    3 egg yolks
    350g mascarpone
    1 tbsp grated fresh root ginger
    1 tbsp ground cinnamon
    pinch freshly grated nutmeg
    handful pumpkin seeds
    handful chestnuts (or hazelnuts, toasted)


    1. Put the shallots in a large pan with the oil and butter; sauté until golden – about 5-7 minutes. Add the pumpkin (or squash) and potatoes; cook for 3-4 minutes. Add the stock, season and bring to the boil. Simmer for 35-40 minutes, stirring occasionally.

    2. Meanwhile, put the whole eggs in a pan of simmering water and cook for 6 minutes. Use a slotted spoon to remove and plunge into cold water. When cool, peel and halve.

    3. Beat the egg yolks with the mascarpone, ginger, cinnamon and nutmeg. Whizz the soup in a blender, then add the mascarpone mixture and blend again. Reheat if needed, then serve, topped with half an egg, a scattering of seeds and chestnuts (or hazelnuts), plus a spoonful of mascarpone, drizzle of extra virgin olive oil and sprig of parsley, if liked.

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    This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue


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