Curried Pumpkin Soup.
My family love a good hearty soup but before moving to France there was no way you would have got them to eat pumpkin; it's just not generally eaten in Britain. When we moved here I noticed that everyone has a little potager
or vegetable garden and nearly everyone grows pumpkins. I have to say that I had never eaten it myself.
I find it amazing that just by plonking seeds in pots and then planting them out it takes next to no time for huge orange flowers to appear and then suddenly it feels like Invasion of the Bodysnatchers
! They grow so quickly here with no intereference from me.
I can't quite believe that they are so easy to grow.
These are from last year when I made pumpkin curry, soup and Pumpkin Muffins. My soup recipe is really easy if you have pumpkin puree. I cannot buy tins of it here so I cut a pumpkin in half, through the equator and scrape out all the seeds and stringy bits. Place each half on a baking sheet, cut side down and roast at 180 degrees C for about an hour. Obviously this can vary depending on size. It's then really easy to scrape it into a food processor and blitz it. With this method the puree is not too wet and there is no chopping and peeling. Freeze the puree in batches of about 500g.
Start by rough chopping some onions and softening in a large saucepan. Add coriander and cumin powder and fry for a further minute.
Blend the onions with a little vegetable stock.
Tip the onion mixture back into the saucepan with the remaining ingredients and bring to a simmer. There shouldn't be any need to thicken the soup which will still have a little texture from the onions and coconut.
Garnish with a little coconut milk and a few coriander leaves if you like. You could always use root vegetables and cook in the stock and blitz the mixture at the end instead. Carrot, swede and parsnips work really well.
What's your favourite vegetable soup?
Curried Pumpkin Soup
Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup.
- 450g pumpkin puree (1tin)
- 1 tbsp tamarind paste (optional)
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tsp sugar
- 100 ml coconut milk
- 2 tbsp dessicated coconut
- 750 ml vegetable stock
- 2 onions, roughly chopped
- 1 tbsp oil
- 2 tbsp chopped fresh coriander
- Heat the oil in a large saucepan and soften the onions over a low heat for about 5 minutes.
- Increase the heat and add the ground spices, stirring for 1 minute.
- Blitz the onions with a little of the stock and return to the pan with the remaining ingredients.
- Bring to a simmer, check the seasoning and serve garnished with extra coriander and coconut milk.
Chez Le Rêve Français http://chezlerevefrancais.com/