Tuesday, 3 March 2009

pumpkin soup two ways

To stave off seasonal sluggishness, and use up a stray pumpkin from S&J, 5th January saw me staring at a large pile of roast pumpkin, contemplating soup ... which is an entirely pleasant thing to contemplate.

We ended up with the below, pumpkin soup two ways.

#1 - Pumpkin and Ginger Soup

large onion chopped
1lb roast pumpkin
3tbsp fresh grated ginger
2 pints stock
juice of half a lime
salt and pepper

Soften the onion in a little vegetable oil for around 5 minutes, you can add a pinch of salt to stop it catching.

Add the ginger, the peeled and chopped pumpkin and the thyme, heat for a minute, then add the stock.

Simmer for 10 minutes, then take off the heat and blend

Season to taste, and add in the squeeze of lime

#2 - Spicy Pumpkin Soup

1lb roast pumpkin
large onion chopped
1tsp ground cumin
1tsp ground coriander seed
pinch dried chilli
2 cloves chopped garlic
tin chopped tomatoes
1 pint stock
salt and pepper

Soften the onion in a little vegetable oil for a few minutes with a pinch of salt, then add the spices then the garlic.

Add the pumpkin, and fry for a minute, before adding the chopped tomatoes then the stock. Bring to the boil, and simmer for 10 minutes, then blitz with the blender. I think I may actually have just mushed this up to get that really rustic texture, but blending would be acceptable.

For preference I'd go for the first one ... but each to his own.

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