Here is the recipe for Lynnette’s pumpkin soup, a favourite with her friends. Serves 6
1/2 pumpkin, peeled and diced
2 celeriac bulbs, sliced
Olive oil for sautéing
1 (each) white onion and garlic clove, peeled and chopped
4 ltr chicken stock
500g single cream
475g grated parmesan cheese
Salt and freshly ground pepper to taste
Sautéed sliced chorizo and chopped parsley, for garnishing
Truffle oil, for drizzling
Place the diced pumpkin and sliced celeriac onto a baking tray and roast in a pre-heated oven at 200 degrees C for about half an hour. Set aside. Heat a cooking pot with olive oil over a medium heat and sauté the chopped white onion and garlic until white onion turned translucent. Add in the roasted pumpkin and celeriac, chicken stock and cook until pumpkin is fork tender.
Put the pumpkin mixture into a food processor. Add in the single cream and grated parmesan cheese and pulse until smooth. Season to taste with salt and freshly ground pepper. Ladle the roasted pumpkin and celeriac soup into each deep serving plate and garnish with sautéed sliced chorizo and chopped parsley. Drizzle with truffle oil.