Welcome Back!

Welcome back to the Red Hen Cookery Blog!

After a short absence we’re back and this time here to stay, keeping you informed with what’s cooking at the cookery school and general foodie goings on.

First things first, an introduction, I’m Richard, the newest member of the Cookery School team, responsible for all things food – from the cookery courses to this blog. If any of you have attended a course recently you may have met me, for those that haven’t I hope to meet you all soon!

So for my first blog I thought I’d give you all a great recipe to start things off and like so many foodie beginnings I’m going to start with a soup.

When the weathers cold, wet and autumn is definitely here, I want something rich, warming and thick, and there’s only one thing that fits the bill…pumpkin!

Pumpkin or for that matter any winter squash, roasted and made into a sweet, buttery soup, thick enough to stand your spoon up in is one of the many foodie pleasures of the coming winter. So have a go and I’d love to hear how you got on so why not send me an email to richard@redhencookery.co.uk.

Happy Cooking!

Rich

Pumpkin Soup

800-900g Pumpkin, cut into wedges- skin can be left on, as it is easier to remove when cooked.

2-3 cloves of garlic, crushed,

2 medium onion, sliced

2 carrots, diced

2 celery sticks, diced

600 ml of hot stock, a light chicken or vegetable stock is fine

400 ml milk

Knob of butter

Salt and pepper

Fresh thyme and Sage

 Preheat oven 180c

  • Toss the pumpkin garlic and onion with a little oil and season with salt
  • Place on a roasting tin and place in a hot oven, for 25-30 minutes until pumpkin is starting to colour and soften
  • Turn the pumpkin on the tray to ensure an even colour, and sprinkle with the thyme sprigs
  • Return to the oven for another 20-25 minutes until the pumpkin is soft and coloured around the edges
  • Remove from the oven and scrape the flesh of the pumpkin off the skin if needed
  • Meanwhile in a heavy based pan sweat the carrot and celery in a little butter and oil until softened,
  • To the pan add the pumpkin flesh, onion and garlic,
  • Add the hot stock and milk to the pan, bring to the boil and then allow to simmer for 10 minutes
  • Season with salt and black pepper, remove the thyme sprigs.
  • Blend the soup and pass to achieve a smooth soup, adjust the consistency of the soup with extra stock if needed. A little cream or butter can be whisked into the soup to enrichen and make the soup glossy,
  • In a little oil fry the sage leave until crisp, remove and drain on kitchen paper

Ladle the soup into bowls and drizzle the sage oil over and place on the crispy leaves to garnish.