Pumpkin Soup with Wild Venison Chorizo by Great Glen Charcuterie in Roy Bridge
Great Glen Charcuterie specialise in producing charcuterie using only wild Scottish venison.
We are a family business set up ten years ago by myself, Anja and my husband Jan Jacob. We live and work in the beautiful little village of Roy Bridge, set deep in the rugged Scottish Highlands. As you will have guessed from our names, we are not Scottish and originally hail from The Netherlands.
One of the great things about our charcuterie is how versatile and convenient it is on its own when you fancy a delicious snack, or want to entertain guests with canapés or anti-pasta. Wild venison is a more creative choice and often becomes a talking point. If you have some recipes of you own, please share them as we thrive on new ideas.
http://www.greatglencharcuterie.com
Great Glen Charcuterie will be exhibiting at ScotHot in the SECC in March (15th and 16th). ScotHot is Scotland’s leading food, drink, hospitality and tourism trade show. For more information visit www.scothot.co.uk
Ingredients: Serves 6
4tbsp Olive oil
2 onions, finely chopped
1kg pumpkin, peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
142ml double cream
1 Great Glen Charcuterie Venison Chorizo
Handfull pumpkin Seeds
Creme Fraiche
Method:
1. Heat 2 tbsp olive oil in a large saucepan, then gently soften 2 finely chopped onions for 5 mins. Add the pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
2. Pour 700ml vegetable stock into the pan, then season with some salt and pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft.
3. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender.
4. Add a handful of pumpkin seeds to a pan, then cook for a few mins more until they are toasted.
5. Fry the sliced chorizo in a dry pan until crisp, take out of the pan and fry the pumpkin seeds briefly.
6. To serve, drizzle the soup with a little creme fraiche and sprinkle with the chorizo and pumpkin seeds.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article