Gary Mehigan's Pumpkin Soup

Ingredients

1 x 1.6kg jap pumpkin, peeled, seeded and cut into manageable chunks for grating
125g unsalted butter, chopped
50mL vegetable oil
1 tsp table salt
1L milk
Sea salt flakes and freshly ground black pepper
Crusty bread or garlic toast, to serve

Method

Grate the pumpkin with a coarse box grater or use the grater attachment of a food processor.

Heat the butter and oil in a large heavy-based saucepan over medium heat.

Add the pumpkin and sprinkle with salt. Cook the pumpkin, covered, gently over low heat for 8 minutes, stirring occasionally until it is soft.

To test whether the pumpkin is cooked, place a few pieces on a wooden spoon and squeeze with your thumb; they should be quite mushy.

Stir in the milk and bring to the boil.

Blend the pumpkin mixture in a food processor or blender until creamy and smooth.

Season to taste with salt and pepper. Serve with good-quality crusty bread or garlic toasts.

Credits: 'Lantern Cookery Classics: Gary Mehigan', Published by Penguin Lantern

Photo Credits: 'Lantern Cookery Classics: Gary Mehigan', Published by Penguin Lantern