This month’s recipe collection celebrates humble winter ingredients transformed with care. A velvety roasted pumpkin, onion and ginger soup to warm from the inside out, with sweet buttered leeks piled generously on crisp toast.
Ingredients – Pumpkin, Onion & Ginger Soup:
1 x Mereworth Uchiki Kuri pumpkin
3 x Mereworth onions
50g x peeled ginger
50g x olive oil
3 x sprigs rosemary
1L x vegetable stock
200g x double cream
Salt and pepper
Method:
1. Preheat an oven to 180 degrees C.
2. Peel and dice the pumpkin. Peel and dice the onion also.
3. In a large pan add the olive oil and caramelise the onions and pumpkin.
4. Add the ginger and rosemary and place the pan in the oven for 30 minutes.
5. Return the pan to the stove and add the vegetable stock. Bring to the boil.
6. Add the cream and place the contents of the pan into a blender. Blend until smooth.
7. Season with salt and pepper.
Ingredients – Sweet Buttered Leeks with Toast:
2 x Mereworth leeks
50g butter
Olive oil for brushing the baguette
Salt
1 x baguette
Method:
1. Cut the leeks into quarters lengthways. Then cut into a small dice.
2. Melt the butter in a pan, add the leeks and season with salt. Keep the heat low
3. Cover the pan with a lid and leave to cook down slowly.
4. Remove from the heat once the leeks are soft.
5. Slice and toast the baguette. Brush with olive oil.
6. Warm the leeks and spread over the baguette slices.