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Pumpkin and celery soup
Preparation info
- Difficulty
Easy
Appears in
Published 2003
The celery adds a bittersweet flavour that balances out the simple sweetness of the pumpkin. I’d recommend serving this with a terrine or cold meat and fresh or toasted sourdough.
Method
Cheap, easy, mild, but quite an original and distinguished soup. Don’t make it more than a day in advance - pumpkin tends to sour rather quickly. Serve it before red meat and game roasts, hot or cold; ham, pork, grilled or fried chicken, or baked or grilled fish. Avoid melon, marrows and pale creamy sauces in the rest of the dishes.