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Pumpkin soup with ricotta dumplings and smoked butter chestnuts
Fruit and vegetables
140g/5oz
onion
, thinly sliced
400g/14oz delica
pumpkin
, peeled, deseeded and cut into 2cm/¾in cubes
1
garlic
clove, crushed
pumpkin
shell, hollowed out
sage
leaves, deep-fried
lemon
thyme sprigs
Tins, packets and jars
175g/6oz
plain flour
, plus extra for dusting
Cooking ingredients
1 tsp
sugar
1 tbsp moscatel
vinegar
1 tsp
salt
, plus extra for cooking
¼ tsp
mace
twist
black pepper
150g/5½oz cooked
chestnuts
Dairy, eggs and chilled
50g/1¾oz
butter
400ml/14fl oz full-fat
milk
400g/14oz
ricotta
, drained
200g/7oz hard sheep’s
cheese
, grated
1 free-range egg, plus 1 free-range
egg yolk
50g/1¾oz smoked
butter
Other
1 tsp salt
Back to recipe
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