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Pumpkin soup with Coriander drizzle

21 Oct

It’s that time of year, pumpkins are everywhere!! This year, I thought I would do something a bit more than just using them for decoration. This soup is so simple to make, and with the peppers and coriander it’s a real warmer-upper as the weather dives towards freezing.

 

Pumpkin soup with Coriander drizzle

Ingredients:

1.2 kg of peeled pumpkin with the seeds and core removed

1 x red pepper

1x yellow pepper

4 cloves of garlic

1 x large onion, finely chopped

5 stalks of celery, chopped

1 litre of chicken stock

25 g of coriander

olive oil

chilli oil (if you have it)

salt and pepper

 

First thing to do is to heat your oven to 200 degrees Celsius. Then peel the pumpkin and scoop out the seeds and core. I found the easiest way was to cut it into slices as you would with a melon and deal with it piece by piece. I then chopped it into smaller pieces for roasting. Add the pumpkin to a roasting tray with the de-seeded sliced peppers along with the four cloves of garlic which I left whole. Drizzle with olive oil and season with salt and pepper. Roast for about 40 minutes.

Ready to roast

 

About 10 minutes before the pumpkin and peppers are due to come out of the oven, in a large pan, heat some olive oil. Add the chopped onion and celery and cook until they have softened but do not let them colour too much. When the pumpkin and friends are done in the oven, add the stock to the pan before tipping in all the roast stuff. Cover and let it bubble away for 30 minutes on a low heat.

 

While this is cooking you can prepare the coriander drizzle. Wash the coriander and dry on some kitchen paper. Finely chop it, until it’s nearly minced. Place in a bowl and add a good glug of chilli oil. If you don’t have chilli oil, normal olive oil is just as good. Season with a little salt and pepper. You want a consistency that will just fall of the spoon.

 

When the soup mixture is finished cooking, blend until smooth, as you don’t want any lumps of garlic lurking in your soup!

 

Serve in warmed bowls and drizzle some coriander over the top with a spoon for a little extra kick.

 

Enjoy.

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One Response to “Pumpkin soup with Coriander drizzle”

  1. nessa October 27, 2011 at 10:22 pm #

    Looks amazing, can’t wait to try it!!

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