'Soup is a friend on any cold day and is perfect to warm your heart and your hands!' says vintage guru Angel Adoree. 'With pumpkins lining every street around this time of the year, it would be crazy not to celebrate this winter vegetable, which is complemented perfectly by a bit of spice. Try my recipe here...'
Spicy Pumpkin Soup recipe
Prep time: 15 mins
Cook time: 35–40 mins
1 tbsp vegetable oil
1 red onion, chopped
2 garlic cloves, crushed
½ tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder, or to taste
1kg (2lb 4oz) pumpkin, peeled, deseeded and chopped into medium-sized pieces
1 litre (1¾ pints) chicken or vegetable stock
90ml (3¼fl oz) double cream
Rustic Bonfire Bread (see page 254)
Heat the oil in a saucepan and cook the onion over a medium heat for 3–4 minutes. Add the garlic, coriander, cumin and chilli and cook for 1 minute more.
Add the pumpkin and stock to the saucepan, bring to the boil, then simmer for 20–30 minutes or until the pumpkin is tender. Remove the pan from the heat and set it aside to allow the contents to cool slightly.
Process the pumpkin and the cooking liquid in batches in a food processor or blender until smooth.
Return the soup to a clean saucepan, stir in the cream, season to taste with pepper and cook over a medium heat, without boiling, until heated.
Serve with a swirl of crème fraîche, a sprinkling of chives and Rustic Bonfire Bread.
Recipe taken from The Vintage Tea Party Year by Angel Adoree, published by Mitchell Beazley (Octopus publishing).
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Emily Peck, Editor
View all posts by Emily Peck, Editor