Pumpkin soup

Recipe Categories : | All Soups | Vegetable Soups | Pumpkin |

Serves : 6

Ingredients :

• 2 oz butter
• 1 tbsp sunflower oil
• 1 onion, finely chopped
• 1 tspn ground coriander
• 1 tspn ground cumin
• 8 oz pumpkin, cut into chunks
• 8 oz celeriac, cut into chunks
• 1½ pints hot chicken stock
• salt and freshly ground black pepper
• 8oz tomatoes, skinned and chopped
• for garnish - 3 tbsp chopped parsley

Preparation and Cooking Instructions

1. Heat half the butter and all the oil in a saucepan and cook the onion until transparent. Add the spices and cook for 2-3 minutes, stirring. Add the pumpkin and celeriac and cook over a gentle heat, stirring, for 4-5 minutes. Add the stock, bring to the boil and simmer for 25 minutes, half covered, until the celeriac is soft. Add salt and pepper to taste.
2. Meanwhile, melt the remaining butter in a small frying pan and cook the tomatoes briefly, just until they begin to soften. Add them to the soup.
3. Allow the soup to cool slightly, then purée it briefly in a food processor, stopping before it is totally smooth, or push through a coarse food mill. Reheat and pour into a heated tureen or a pumpkin shell warmed through in the oven. Serve sprinkled with parsley.