Spiced Pumpkin Soup
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votes: 0 | score: 0Ingredients (serves 6)
- 1 (about 1kg) butternut pumpkin or Jap Pumpkin
- 40ml (2 tbs) olive oil
- 1 large onion, peeled, chopped
- 2 carrots, peeled, chopped
- 750ml (3 cups) chicken stock
- 1 tsp mild paprika
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp grated fresh nutmeg
- 250ml (1 cup) creme fraiche
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Pumpkin-seed pesto
- 2-3 tbs roasted pumpkin seeds (see note), plus extra to serve
- 1/2 tsp grated ginger
- 2 garlic cloves
- 1/2 cup fresh basil leaves
- 1 tsp grated parmesan cheese
- 120ml (6 tbs) olive oil
Method
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To make the pesto, place roasted pumpkin seeds, ginger, garlic, basil and parmesan in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
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Preheat oven to 180°C. Cut pumpkin in half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.
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Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes. Cool slightly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and pepper.
N.B
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To roast pumpkin seeds, toss them in a little olive oil, spread on a baking tray and roast at 170°C for about 10 minutes or until golden.
- If you don't have any parmesan left you can use just the rind and add to the soup whilst it cooks.
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You could also add a good handful of red lentils (step 3) for
added protien.