gnocchi must not like me very much, coz i tried making it twice and failed. first time i mashed the potatoes using the hand blender and they turned out too watery. second time i added too little egg and the gnocchi separated upon boiling! and with the sage leaves already bought (planned to make potato gnocchi with burnt sage butter initially) i had to think of something else.
i singled out a few pumpkin recipes but settled for the soup in the end coz its really really easy to make. while the soup was pretty decent i didn't think it was that spectacular. might be the type of pumpkin i used, local ones which are dirt cheap. at 10 cents a 100g, 800g of pumpkin only cost me 80 cents *chuckles* am gonna try japanese pumpkin or butternut squash in future to see it makes any difference. and maybe roasting the pumpkin prior to cooking might make the soup more fragrant.
recipe source : donna hay mag, issue 32
ingredients (serves 4) :
1 tbsp olive oil
800g pumpkin, peeled and chopped
3 cups chicken stock
1 red onion, chopped
1 cup single/pouring cream
120g butter
1 bunch sage, leaves picked
1 tbsp lemon juice
salt & pepper to taste
directions :
1. heat a medium saucepan over medium heat. add the oil and onion and cook for 4-5 mins or until tender.
2. add the pumpkin and stock, cover and bring to a boil. cook for further 20 mins or until the pumpkin is tender.
3. place into the bowl of a food processor or blender and blend until smooth. add the salt, pepper, cream and stir to combine.
4. to make the burnt sage butter, heat frying pan until hot, add butter and stir until melted then add in sage leaves and fry until crispy. add in lemon juice and place ontop the soup and serve.
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