(Chef D said the smaller cuts will take in more water than needed, so bigger cuts are preferred)
1/2 onion, finely diced
(only half because we had those big onions in the Kitchen10 pantry)
½ leek, finely diced
1-2 stalks celery, finely diced
1 litre chicken stock
(a bouquet of assorted herbs of you choice. I used some celery stalks, dried thyme, bay leaves and black peppercorns. I think fresh thyme would have given the soup a better flavour)
Seasoning (salt and pepper)
In the classroom, Chef would usually say something thing like, brunoise the onion, leeks and celery, which in English culinary terms, this means dice the vegetables finely. Generally, the French culinary terms are used in kitchen classroom.
2. Sweat in the butter, then add the pumpkin. Stir for about 3-5 minutes.
3. Add the chicken stock and the bouquet garni. Bring to a boil, then put stove on low to simmer. Soup is ready to be pureed when the pumpkin is soft almost mashed in texture.
4. Pour in a food processor and puree for about 1 minute. A stick blender is also an easy option as you only need to put the blender in the same pot and puree straight.
Serve the soup topped with cream. Or in my case, I just gathered a few celery leaves and some onion leaves. Serve on a chilly autumn night. Or anytime you fancy some thick creamy soup.