"We had an amazing time. Thanks for all the inspiration."
Frits & Netty Schmidt
Holland
November 2015
Walnut Grove Recipes
Roasted Pumpkin & Smoked Bacon Soup
Serves 6
- 1 medium sized pumpkin, around 1kg
- 2 medium onions, sliced
- 4 cloves of garlic, chopped
- 200g smoked bacon lardons (strips of bacon)
- 1 litre chicken stock
- 2 tbs olive oil
- 1 tbs chopped thyme
- 3 tbs chopped parsley
- 3 heaped tbsp crème fraîche
- salt & pepper
- knob of butter
Method
1. Using a sharp knife, peel the skin off the pumpkin, chop in half and remove seeds, (set aside to use) then cut each half into 8 small chunks. Place on a roasting tray, drizzle with olive oil, season with salt & pepper and roast in the oven at 180°C for 30 to 40 minutes until golden and cooked.2. Wash the pumpkin seeds in a bowl of water, the flesh will come away easily, leaving just the seeds. Lay on a couple of paper towels to dry, then fry gently in a little olive oil for a minute or so, and then transfer to oven to roast in a low oven, around 140°C until lightly coloure; around 20 to 30 minutes, but keep an eye on them! Set aside for garnish.
3. Sweat the onions in a heavy based saucepan with a knob of butter and a tbs olive oil until soft but not coloured. Add chopped garlic, thyme and smoked bacon to the onions and cook until the bacon begins to crisp.
4. Add the roasted pumpkin and chicken stock, bring to the boil and then cook for 10 minutes over a medium heat. Tranfer to a blender and liquidise until smooth, then pass through a sieve and season with salt & pepper.
5. Wash parsley and finely chop, mix into the crème fraîche for the garnish. To serve, ladle into serving bowls and top with crème fraîche and roasted pumpkin seeds.
Serving Suggestions
Makes a great lunch, or use a smaller portion for a starter. Serve with fresh crusty bread & butter, or warm focaccia bread. If you want to vary the flavour a little you could add a tablespoon of curry powder at the same time you add the bacon.
Advanced Preparation
Advanced Preparation
Can be made the day before using, and will keep in the fridge in a covered container for 3 to 4 days.
Cooking courses and gourmet vacations available at
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.