After a weekend of reasonably extravagant eating and drinking, it was time to get back to basics. I was in possession of a beautiful pumpkin courtesy of a friend of Maree’s – Thankyou Moiann! A pumpkin soup variant seemed the go.
A Celebration of Soup is a great little book by Lindsey Bareham. It covers the full gamut of soup making and soup styles. Came in very handy to make a variation of pumpkin soup – pumpkin soup with garlic and chilli. So…..
1 medium pumpkin (preferably a green skinned variety) peeled and diced
75ml olive oil
6 cloves garlic, crushed
1tbsp sage, chopped
1 large onion, roughly chopped
1 leek, roughly chopped
2 sticks celery, roughly chopped
1/2 fennel bulb, roughly chopped
2 small red chillies, chopped
pumpkin seeds, either from pumpkin or packaged
1tbsp parsley, finely chopped
salt, olive oil
Fry the sage and garlic in oil until aromatic. Add all ingredients up to water and cook until vegetables begin to soften. Add water and simmer until vegetables are soft. Puree and adjust for seasoning and water. Meanwhile roast pumpkin seeds in a 190C oven with olive oil and salt until browned and crisp. Serve soup garnished with seeds, parsley and a little olive oil if you like.
A very nice soup, with bite from the chilli and crunch from the seeds. Served in Maree’s birthday present (she did receive more than one).