Pumpkin Soup With Coriander Pistou (France) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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adapted from The Mediterranean Collection. Ingredients:
500 g pumpkin flesh, cubed |
4 fresh thyme sprigs |
4 garlic cloves, peeled but left whole |
4 tablespoons olive oil |
1 onion, chopped |
2 celery ribs, sliced |
1 red chili pepper, deseeded and chopped |
1 1/4 liters vegetable stock |
salt and pepper, as needed |
25 g coriander leaves |
1 garlic clove, crushed |
1 tablespoon blanched almond, chopped |
4 tablespoons extra virgin olive oil |
1 tablespoon freshly grated parmesan cheese |
salt & pepper |
Directions:
1. Put pumpkin, thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer.
2. Add half of the oil and toss gently to coat well. Season liberally with sat and pepper and roast in a preheated oven, 200C (400F), Gas Mark 6, for 30 minutes, until charred and softened.
3. Meanwhile, heat remaining oil in a deep saucepan. Gently fry onion, celery and chili for 10 mins or until softened,.
4. .Add the stock, bring to a boil and simmer, covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings, return to boil and simmer for 5 minutes.
5. Discard thyme sprigs, then transfer the soup to a food processor or blender and puree in batches, until smooth, Keep warm.
6. Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste, or use a mortar and pestle. Spoon the soup into warmed bowls and swirl a llittle pistou in each one.
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