Let's Cook with Meg and Ted

Basic pumpkin soup

1large butternut or kabocha squash
olive oil
1onion, peeled and chopped
2 clovesgarlic, peeled and chopped
5 cm piecefresh ginger, peeled and chopped
1 heaped teaspoonground coriander
pinchchilli powder
5 cupsdilute vegetable stock or water
fresh coriander leaves, chopped
fresh chives, chopped
sea salt and freshly ground black pepper, to taste

Peel the squash and chop into dice. Toss with olive oil, salt and pepper in a baking dish, and roast at 180C for about 30 minutes, until soft.

Heat some olive oil in a large saucepan, the saute the onion for 5-10 minutes, until it is soft and translucent. Add the garlic, ginger, coriander and chilli powder, and cook another 2 minutes. Add the stock and the pumpkin, and simmer for about 15 minutes.

Puree the soup in a food processor, in batches, adding more stock or water to thin as necessary, then return to the cleaned pot. Simmer until the soup is warmed through. Ladle into bowls, sprinkle with chopped herbs, and season to taste. Serve at once.

1 October 2003

Recipe categories

Recent additions

Search www.woolfit.com

Email me