Monday, 10 October 2016

Fiery Roast Pumpkin Soup



Pumpkins are arriving in our locals shops ready for halloween carving and decoration - I'm just about to struggled down our street with a great big orange one to go in our shop window - we've decided to put a wizards hat on it! It's going to looks very quirky!




The one thing I love to do this time of year, apart form decorating and carving pumpkins is to cook with them and a spicy, fiery pumpkin soup is always on the agenda. I roast chunks of pumpkin and then turn them into a soup with loads of hot harrisa paste. It very warming and hearty for autumnal evenings especially for outside bonfire parties and halloween night.

Recipe - enough for 4

400g cut and peeled pumpkin - cut into large chunks
2 onions - peeled and roughly chopped
1 teaspoon coriander seeds - lightly crushed
1 teaspoon ground cumin
3 teaspoons harissa paste - I like it hot reduce if your not as keen as me
2 cloves garlic - peeled and sliced
Thumb size fresh ginger - peeled and sliced
Half pint chicken or vegetable stock
Handful coriander leaves - roughly chopped
Sea salt and pepper
Natural yogurt to serve

Pre-heat oven 220C/Gas 7

Mix the pumpkin chunks with a good slug of olive oil and spread out on a baking sheet. Sprinkle over some sea salt crystals, the crushed coriander seeds and a few grinds of black pepper. Roast for about 25-30 minutes until they have cooked through and are a golden colour.

Whilst the pumpkins are in the oven you can start on the onions.

Heat some olive oil in a heavy based saucepan and add the onions. Cook on a low to medium heat until they soften and start to colour. Add the garlic, ginger and cumin. Stir the spices into the onion and cook for a few minutes before adding the harissa paste and stock.

Bring to the boil and then reduce the heat to a simmer. Allow to cook for about five minutes before adding the roast pumpkin. Continue cooking for a further ten minutes before removing from the heat.

 Allow to cool for a few minutes before giving it a blitz with a stick blender - if your using a jug blender be very careful when pouring as this soup keep it's heat!

Add a little more salt and loads of black pepper.If your soup is too thick, thin with a little boiling water.


Serve with a dollop of yogurt and scatter over some coriander leaves.

If you don't want to use pumpkin, butternut squash works really well.



Have a lovely start to your week - here's the printable
Love Lizx


 Pumpkin Soup