Pumpkin Soup: finessing a classic

Pumpkin Soup is off and on the menu at FAB throughout winter. Chef Nathan Peters always uses Queensland Blues because they are less watery than other varieties and provide both beautiful flavour and colour. Nathan reveals his FAB pumpkin soup secrets:

  • Always roast pumpkin for a more flavoursome soup
  • Add cumin and cream
  • Use a homemade vegetable stock
  • Always simmer, never boil the soup – to prevent splitting after cream is added and preserve quality
  • If using garlic roast first for a richer flavour

Served with either a herb or cheesy bread FAB pumpkin soup is a meal in itself.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s