Bermuda Pumpkin Soup with Stilton and Choriço - HOLIDAY SPIRIT COLLECTION

By Edward Bottone


3 lbs pumpkin peeled or butternut squash, cubed (or 1 large tin of pumpkin)
4 strips smoky bacon (or a link of chouriço sausage), chopped
1 large onion, chopped
3 cloves garlic, chopped
½ tsp dried sage
½ tsp thyme ground
½ tsp allspice
1 tsp salt
3 cups good chicken broth
½ cup light cream
3 tbs Gosling's Black Seal Rum
4 or so dashes sherry peppers sauce
salt and freshly ground white pepper to taste
½ cup Stilton cheese, crumbed for garnish


In a pot large enough to hold all the ingredients, sauté the bacon (or chouriço) until crispy. Remove, drain on a paper towel, crumble and reserve for garnish. Now sauté the onion and garlic in the bacon fat until translucent and well glazed. Drain off any excess fat that you can. Add the pumpkin and sweat, covered over medium heat, for five minutes. (If using tinned pumpkin merely warm it up with the spices and add the broth slowly to desired consistency and then proceed). Add the sage, thyme, allspice, salt and pepper and stir well. Add the chicken broth and bring to a boil. Simmer for half an hour or until the pumpkin is soft.

Purée the soup in a food processor or blender until smooth. Return to the pot, add Gosling's Black Seal Rum and most of the cream and re-heat, but do not boil. If it's too thick, thin with more cream or milk. Adjust seasonings with salt and white pepper and then add the sherry peppers sauce. Serve in warmed bowls, garnished with crumbled Chouriço (or bacon) and Stilton cheese. Rich and satisfying.

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