As featured in my Soup blog
- 1.5kg of pumpkins flesh ( about 1 medium to large ish pumpkin)
- Olive oil – a tablespoon, a teaspoon and a drizzle!
- 1 teaspoon of dried chilli flakes
- 1 tablespoon of coriander seeds
- 1 large onion
- 1 carrot
- 1 stick of celery
- 1 litre of hot vegetable stock
- Creme fraiche to serve (optional)
- Preheat the oven to 170°c.
- Chop the pumpkin up into rough quarters, keeping the seeds to one side.
- Lay the quarters onto baking trays and drizzle with olive oil.
- Grind up the chilli flakes and coriander seeds with a little salt in a pestle and mortar, then sprinkle over the pumpkin.
- Into the oven to roast for about an hour, or until the pumpkin is soft and starting to caramelise around the edges.
- Whilst the pumpkin is roasting, chop the onion, garlic, carrot and celery and cook in a tablespoon of oil for about 15 minutes, until soft.
- Clean the seeds in water and pat dry before frying in a teaspoon of oil until they start to pop.
- Once the pumpkin is ready, add to the vegetables, with the hot stock and blend to a smooth consistency.
- Ladle the soup into bowls and top with the crunch seeds before diving straight in.