1 kg/2 1/4 lb pumpkin, peeled, de-seeded and chopped
1.5 litres/2 1/2 pints Meat Stock
40 g/1 1/2 oz butter • 2 onions, chopped 2 potatoes, diced
1 clove garlic, chopped 3 day-old bread slices
150 g/5 oz Gruyère cheese, grated 200 ml /7 fl oz double cream salt and pepper


1.Steam the pumpkin for about 20 minutes. Bring the stock to the boil. Melt the butter in another pan, add the onions and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2.Add the potatoes, pumpkin and garlic, season with salt and pepper to taste, pour in the hot stock and simmer for about 30 minutes Lightly toast the bread, then dice it.
3.Mix together the Gruyère, cream, bread and a pinch of pepper in a bowl. Divide the mixture between 4 individual soup bowls and ladle in the soup.

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