Wednesday, October 26, 2005

Pumpkin Soup

Slice a piece of pumpkin or a small squash (butternut, for instance, is much tastier than the big Jack-o-Lantern!) and take out the seeds. Roast in a hot oven, doused in some olive oil, until soft and slightly blackened at the edges. This intensifies the taste of the squash.
Meanwhile sauté some shallots and the whites of a leek in butter or oil. Add a peeled, diced potato and a piece of minced red pepper. Salt and Pepper. Pour a good slosh of white wine over it and simmer until tender.
Scoop the squash out of its skin, add to the soup and add enough water and/or milk to make it the right consistency. Mash until it is smooth and silky and bright orange.
A very autumnal soup! Even in colour!

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