Friday, 21 April 2017


“Only the knife knows what goes on in the heart of a pumpkin.” - Simone Schwarz-Bart 

We harvested some butternut pumpkins from our garden today, so pumpkin soup is on the menu. 

Pumpkin Soup
2 + 2 tablespoons olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon white pepper
1 kg pumpkin
1 large potato, peeled, grated
1L vegetable stock
1/2 cup cream

Cut pumpkin in half and microwave the two halves for three minutes to soften slightly. This makes peeling and cutting easy. Scoop out seeds and cut into thick slices. Rub 2 tbsp oil and salt on the pumpkin slices and bake on baking tray in a hot oven until pumpkin is cooked and browned on both sides. Remove from oven, mash and reserve.
Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add potato and stir thoroughly until softened. Add pumpkin and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
Serve with toasted slices of crusty bread and some grated parmesan for those that want to sprinkle on top of the soup.

This post is part of the Food Friday meme.

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