Pumpkin and Kirsch Soup

This recipe makes approx 8 x 100g portions. The soup then lasts for approx 2 days.

Ingredients

325g Pumpkin (peeled and cut into approx 2cm dice)

150g Onions, diced

30g Butter

300g Milk

20g Kirsch (boiled for 30 seconds)

Ingredients for the garnish

100g Gruyère cheese, grated

10g Parsley, chopped

2 Spoons of cream

Preparation

• Sweat the onions in the butter for about 6 minutes, do not let them colour. Add the pumpkin to the onions and sweat all together for approximately 8 minutes until soft.

• Cover the pumpkin and onions with the milk and bring to a gentle simmer. Then remove from the heat when the pumpkin is cooked.

• Liquidise the soup.

• Put back on the heat, add the kirsch and season. Pour into bowls, swirl with a spoon of cream and sprinkle over the gruyère and chopped parsley to finish.

Chef’s Tips

For a thicker soup or a purée, add less milk. Alternatively for a thinner soup, add more milk.