Pumpkin & parmesan soup served with pumpkin crisps

Pumpkin & parmesan soup served with pumpkin crisps

Create Pumpkin & parmesan soup served with pumpkin crisps using fresh local produce with Frankie's Farmshop's new chef, Matt Avery's delicious seasonal recipes...

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Cooking time:

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Serves: 6

1 small white onion (finely chopped)

2 cloves garlic (finely chopped)

125g butter

1 medium pumpkin, (peeled & diced into 2 cm cubes, keep the peelings)

700ml vegetable stock

50g parmesan (finely grated)

3 sprigs of thyme

  1. In a large pan sweat down the onion, garlic and thyme, then add the butter. Add the pumpkin and sweat with a lid on for ten minutes.
  2. Add the vegetable stock, until 1cm below the vegetables. Cook until the pumpkin is soft.
  3. Meanwhile bake the pumpkin peelings, seasoned with salt and pepper until crispy.
  4. Add the parmesan to taste.
  5. Blitz the soup with a stick blender and pass through a sieve.
  6. Serve with the crisps.

Surrounded by fields in rural Staplehurst and situated alongside Staplehurst Nurseries, Frankie's Farmshop is packed with locally sourced produce. The Café offers daily specials, freshly prepared using seasonal ingredients in Frankie's Open Kitchen, where you can watch the chefs at work. For more info on catering for private functions, and to find out about the new Evening Bistro see www.frankiesfarmshop.co.uk or call 01580 890713. You'll also get a chance to sample food made by Frankie and her team at Wealden Times Midwinter Fair from 20-22 November. To see the full exhibitor listings visit wealdentimes.co.uk/events.

Photographs: David Merewether
Recipes Type: Starters

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