I’ve missed out the cream and bacon from the original recipe and replaced butter with sunflower oil. Lastly, we don’t have a blender and just mashed up the pumpkin at the end, i’ve kept the blending instructions in this blog post.
1 medium onion
50g butter / sunflower oil / Pure margarine
2 plump cloves of garlic – I used oak smoked garlic for a really warm taste
1 tbs coriander seeds
2 tsp cumin seed
2 small dried chillies
1 litre vegetable stock
Peel and roughly chop the onion. Melt the butter in a large, heavy-based saucepan and cook the onion and the garlic, peeled and sliced, until soft and translucent. Meanwhile, peel the pumpkin, remove the stringy bits and seeds and discard them. Chop into rough cubes and add to the onions. Cook until the pumpkin is golden brown at the edges.
Toast the coriander seeds and cumin in a small pan over a low heat until they start to smell warm and nutty – about two minutes. Grind the roasted spices in a coffee mill or using a pestle and mortar. Add the spices and the chillies to the onions and pumpkin. Cook for a minute or so then add the stock. Leave to simmer for 20 minutes or so until the pumpkin is tender.
Whizz the soup in a blender or food processor till smooth. Season, adding salt and pepper as necessary. Return to the pan, bring almost to the boil and then serve, piping hot.
- Nigel Slater’s Mixed Tomato Chutney (jjasonwhatsinseason.wordpress.com)
- Pumpkin Soup (dellacucinapovera.com)