60mm of Oysters
500 g of Pumpkin
1 litre of stock form the Hunters Pot
Salt, Pepper and Thyme
100mm of pure sour cream, containing a dash of Worcestershire sauce and a pinch of mustard powder
Peel and chop the pumpkin boil and mash. Add thyme, salt, pepper and stock. Chop onions and carrots add to the soup let boil until carrots are crisp, add oysters let boil for 2 minutes
Serve with the sour cream which you let boil until half reduced.
Steve’s comments: (Steve was our great oyster dish taster)
“I don’t like oysters still. I don’t like pumpkin soup. I don’t like soup. Full stop! But I don’t know what to say but this is pretty good. It is the whole dish that I don’t like. People who like pumpkin and soup would love this. This is an award winning soup”.
“The thyme brought it out. The balance of the flavours is great”.