Festival Recipe

Rory O’Connell’s Pumpkin Soup with Herb Oil and Crisped Pumpkin Seeds

Recipe by Rory O'Connell

Serves6 - 8

Ingredients

50g (2oz/1/2 stick) butter or 4 tablespoons (5 American tablespoons) of olive oil
450g (1lb) pumpkin, weighed after peeling, and cut into small dice, approx. 2cm (3/4 inch)
225g (8oz) onions, peeled and sliced
4 cloves of garlic, peeled and crushed salt and freshly ground black pepper
1.2 liters (2 pints/5 cups) chicken stock or 800ml (1 3/4 pints approx./scant 4 1/2 cups) for a thicker soup
225ml (8fl oz/1 cup) creamy milk (optional)

Garnish

4 tablespoons (5 American tablespoons) of pumpkin seeds toasted on a dry pan until crisp
Herb Oil (see recipe)

Herb Oil

4 tablespoons (5 American tablespoons) of olive oil
4 tablespoons (5 American tablespoons) of chopped herbs; parsley, chives, marjoram, sage or rosemary
Zest of 1/4 of a lemon
1 red chilli, seeds removed and finely chopped
1 clove of garlic, crushed
Salt and freshly ground black pepper

Method

Melt the butter or heat the oil in a saucepan. Allow the butter to foam or the oil to get quite hot. Add the pumpkin, onions and garlic. Season with salt and pepper and coat the vegetables in the fat. Cover with a butter wrapper or greaseproof paper lid and the lid of the saucepan. Sweat the vegetables on a very low heat. After 15 minutes the vegetables should be starting to collapse at the edges. Now add the stock. Replace the lid and simmer for approx. 20 minutes or until the vegetables are completely soft.
Purée the soup in a liquidizer or with a handheld blender. Taste and correct seasoning and if the consistency is a little thick, thin out with some creamy milk or more stock.
Serve in hot bowls with a drizzle of herb oil and a scattering of toasted pumpkin seeds on each serving.
Mix the oil, chopped herbs, lemon zest, chilli and garlic and season with sea salt and black pepper. Notes This oil is also delicious on simple grilled lamb, beef, pork or fish and will keep in the fridge for up to a week.