A taste of Autumn

This is our first attempt at Blogging - we thought we'd start with one of Susie's pastel pictures and a seasonal recipe after making a huge batch of golden pumpkin soup yesterday - delicious and creamy with a hint of chilli.

Le Perchoir Pumpkin Soup

You'll need the folowing ingredients:-

1kg pumpkin, de-seeded, peeled and cubed
1 medium sized onion chopped
1 ½ litres vegetable or chicken stock
50g butter
200g grated parmesan cheese
½ a chopped de-seeded small chilli
salt and freshly ground black pepper to taste

Sauté the chopped onion in the melted butter in a pan over a medium heat for 5 minutes or until soft. Add the cubed pumpkin and fry until soft - turning occasionally so it doesn't catch. When the pumpkin is softened add the chopped chilli and parmesan cheese. When the cheese has melted into the mixture add the stock and cook for 10 more minutes, adding salt and pepper to taste. Blend the mixture in a food processor to a creamy puree and return to a saucepan to heat until hot through. Pour into warmed soup bowls and serve with a tablespoon of creme fraiche and crusty bread or garlic croutons. A delicious starter or lunch snack for this time of year .