Thu, 19 October 2017
Autumn means two things: cooler weather and pumpkin-flavored everything. So as the weather cools, the desire for warm food spikes. So what better way to heat up the body and soothe the soul than partaking in a hot bowl of soup?
Anne Neary from Ryeland House Cookery joined us in the kitchen this morning.
Ingredients
1tbsp rapeseed oil
1tbsp butter
3 med onions chopped
2 cloves garlic
1 fresh deseeded and chopped
1 tbl dried coriander seed (you can crush them in a pestle and mortar or bash with a rolling pin)
1.4kg/3lbs 3oz pumpkins (peeled, deseeded and cut into chunks)
1 carrot
2 small sticks celery
1tbsp clear honey
Approx 2 pts stock( vegetable or chicken)
Approx 1 cup cream/milk
TO SERVE
Chopped chives
Seeds of the pumpkin roasted and chopped
Drizzle Cream
Method
Melt half the butter and oil in a roasting tin sprinkle with the pumpkins with coriander and the honey and roast for 50-55mins at 180c gas mark 5 until they are caramelised on the edges (stirring occasionally}
Melt the remaining butter in a saucepan and add the chilli ,celery, onion, carrot and garlic.
Cook for a few minutes and then add the roasted pumpkin the stock and half the cream ,and cook for a further 15 minutes until the carrots ,celery and onions are cooked through ,blitz the soup and if it looks too thick add some extra stock or cream .
Serve warm bowls or cups with chopped chives pumpkin seeds and cream.
Watch how it's made below:
