Pumpkin Soup With Coriander Pistou (France)

Total Time
Prep 10 mins
Cook 45 mins

adapted from The Mediterranean Collection. posted for ZWT.

Ingredients Nutrition


  1. Put pumpkin, thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer.
  2. Add half of the oil and toss gently to coat well. Season liberally with sat and pepper and roast in a preheated oven, 200C (400F), Gas Mark 6, for 30 minutes, until charred and softened.
  3. Meanwhile, heat remaining oil in a deep saucepan. Gently fry onion, celery and chili for 10 mins or until softened,.
  4. .Add the stock, bring to a boil and simmer, covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings, return to boil and simmer for 5 minutes.
  5. Discard thyme sprigs, then transfer the soup to a food processor or blender and puree in batches, until smooth, Keep warm.
  6. Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste, or use a mortar and pestle. Spoon the soup into warmed bowls and swirl a llittle pistou in each one.
Most Helpful

I made this last night and it was beautiful. The pumpkin soup was silky and smooth and the pistou was just fantastic. I would say that the soup is a 4 star soup, the pumpkin flavour is not very strong but it's lovely with the chili added, it just has a nice little tingle to it. It's the pistou that makes this a 5 in my book - it just compliments the soup beautifully. I did add more almonds than the recipe called for and they stayed quite chunky, but that was lovely with the soup. It's also a very easy soup to make, hardly any chopping and peeling really and it comes together quite quickly. Thank you for posting Pneuma, made for Aussie/Kiwi Swap June 09

LilKiwiChicken June 13, 2009