Pumpkin Chowder With Pumpkin Soda Farls

Available for over a year

Pumpkin chowder with pumpkin soda farls Pumpkin Chowder with butterbeans 400g culinary pumpkin ( Crown Prince or onion squash work well) peeled, seeds removed and cut into 1cm dice 100g streaky bacon, chopped 25g butter 1 onion, finely chopped 200g leeks, split washed and chopped 2 cloves garlic, minced 1 teaspoon smoked paprika 750ml chicken stock 1 x 400g tin of butterbeans Cook the bacon in a dry saucepan until crisp and golden. Remove from pan and add the butter to the pan. Add the onions, garlic and leeks and cook gently until soft. Add the smoked paprika and pumpkin and cook for a minute. Cover with stock and gently simmer until the pumpkin is soft. Take half of the soup and blend to a smooth puree and return to the pan with the beans. Warm through and spoon into bowls. Top with the crispy bacon and serve. Pumpkin and smoked cheddar soda farls 1 wedge pumpkin – about a sixth of a medium pumpkin 2 teaspoons oil 250g plain flour 175ml buttermilk ¾ teaspoon baking soda ½ teaspoon seasalt 50g smoked cheddar grated Drizzle the pumpkin with oil and roast in a 180oc oven until soft – about 45 minutes. Remove seeds and skin and puree the flesh. Take 75g of the pumpkin flesh and blend with the buttermilk. Mix the flour, baking soda and salt together then mix in the cheese. Add the pumpkin buttermilk and mix to a smooth dough. Place on a floured surface and flatten into about 1cm thin round. Cut in four farls. Heat a heavy based frying pan or griddle over medium heat and add the farls. Cook for about 5 minutes on each side and then on their side for a minute. When they’re cooked they sound hollow when tapped. Split and butter.