Spiced Pumpkin Soup with Chive Crème Fraiche and Roasted Seeds



Preparation Time: 15 -20 mins
 
Notes:
 
Ingredients:

Spiced Pumpkin Soup with Chive Crème Fraiche and  Roasted Seeds


 2 onions finely chopped/diced
1 clove garlic crushed
60g or 2 1/4 oz unsalted butter
1 tblsp plain flour1
1/4kg or 3lb pumpkin flesh diced (save the seeds)
1.2 litres or 2 pints approx vegetable stock
10fl oz or ½ pint (300ml) milk
1 tsp ground cumin
1 tsp ground coriander
1 tsp garum massala
1 small thai chilli peppersalt/pepper freshly ground 

Method 

  1. melt the butter in  a heavy based pan

  2. add the onions and sweat off (without colour) for 2-3 mins before adding the garlic – cook for a further 1-1 1/2 mins.

  3. add the cumin, coriander, garum massala and flour and stir well,cook gently for 2 mins

  4. add the prepared pumpkin and stir

  5. add the vegetable stock and bring up to the boil

  6. turn down the heat then simmer until the pumpkin is cooked.

  7. add the milk bring back to the simmer, taste and adjust the seasoning

  8. put all through a liquidiser or hand held  blender and then sieve

  9. re-heat the soup and serve

  10. decorate with chive crème fraiche and roasted pumpkin seeds.

 Pumpkin Seeds 

  1. pre-heat an oven on low 120 c / 250f

  2. wash and dry and scatter the seeds onto a tray.

  3. place the seeds into the oven and leave to dry for 30 mins

  4. after 30 mins, sprinkle with soy sauce until lightly coated and return to the oven for a further 10 mins or until the soy sauce has dried over the seeds.

 
 
Method:

Method 

  1. melt the butter in  a heavy based pan

  2. add the onions and sweat off (without colour) for 2-3 mins before adding the garlic – cook for a further 1-1 1/2 mins.

  3. add the cumin, coriander, garum massala and flour and stir well,cook gently for 2 mins

  4. add the prepared pumpkin and stir

  5. add the vegetable stock and bring up to the boil

  6. turn down the heat then simmer until the pumpkin is cooked.

  7. add the milk bring back to the simmer, taste and adjust the seasoning

  8. put all through a liquidiser or hand held  blender and then sieve

  9. re-heat the soup and serve

  10. decorate with chive crème fraiche and roasted pumpkin seeds.

 Pumpkin Seeds 

  1. pre-heat an oven on low 120 c / 250f

  2. wash and dry and scatter the seeds onto a tray.

  3. place the seeds into the oven and leave to dry for 30 mins

  4. after 30 mins, sprinkle with soy sauce until lightly coated and return to the oven for a further 10 mins or until the soy sauce has dried over the seeds.

 
Serves: 4-6
 
     
 
 
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