Pumpkin Soup With Coriander Pistou (France)

READY IN: 55mins
Recipe by Pneuma

adapted from The Mediterranean Collection. posted for ZWT.

Top Review by LilKiwiChicken

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

Ingredients Nutrition

Directions

  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.

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