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