Spiced Pumpkin Soup
This is from The Spooky Organ Player, aka David Rees. I must confess, my first ever pumpkin soup!
In his own words “This is a soup I sometimes had in Fall when I lived in New England, USA but only came across a recipe about a year ago in Good Housekeeping (Oct 2010). I’ve embellished/modified a few things as part of my rebellious and experimental temperament – but it works for me!”
Takes about 30 minutes.
600g of roughly chopped pumpkin flesh
2 celery, chopped
2 garlic cloves, chopped
1-2 tsp ground cumin, to taste
1 tsp ground coriander
800 mls vegetable stock
dash of Worcesteshire sauce
2 drops Tabasco sauce
half tbsp marmite (I skipped this!)
200-300 ml coconut milk, depending on how creamy you want it
seeds, pumpkin or a mixture
1. Whizz pumpkin flesh in a food processor until smooth.
2. Add celery, garlic and spices and whizz again until everything is smooth.
3. Place everything in a pan, adding the coconut milk and vegetable stock. Bring to boil and simmer for 15 minutes.
4. Remove from heat and blend in food processor again until smooth. (I didn’t need to do this step, it was smooth enough)
Serve with crusty bread, with a sprinkling of seeds and pepper.
You could also sprinkle some fresh coriander on and serve it with a dollop of creme fraiche.