Feast Norfolk Magazine
by Anna Duttson, The Norfolk Mead Hotel
Visit www.norfolkmead.co.uk
Recipe published in Feast, Issue 10 – October 2016
Serves Four
INGREDIENTS
1kg of diced pumpkin
1 apple, diced
1 onion, chopped
1 clove garlic, chopped
2tbsp of olive oil
1l of stock
30g of pumpkin seeds
salt and pepper
½ tsp of turmeric
½ tsp of cinnamon
½ tsp of ground allspice
½ tsp of ground ginger
½ tsp of balsamic vinegar
½ tsp of soy sauce
Method
1. Heat the oil in a stock pot over a medium heat. Sauté onions, spices, garlic, pumpkin and apple for 5 minutes whilst stirring. Do not allow the onion to brown
2. Add half of the stock, cover and simmer for 30 minutes on a medium heat until the pumpkin is soft
3. In the meantime, roast the pumpkin seeds in a dry pan until lightly brown. Remove from pan and allow to cool. Once cool, coarsely chop
4. Purée the soup with a hand blender, add the remaining stock and bring to the boil. Add the cream and season with salt. Refine with the balsamic vinegar and soy sauce
5. Ladle into bowls and garnish with the pumpkin seeds. Drizzle with the oil
