Recipe Pumkin and Chilli Soup

[epicuric]

Pumpkin and chilli soup

Ingredients

The flesh of 1 medium pumpkin, roughly chopped (approximately 1kg)
2 small pumpkins, tops sliced off and de-seeded (to use as bowls)
2 tbsp olive oil
2 medium brown onions, peeled and diced
1 clove of garlic, peeled and sliced thinly
2 red chillis (moderately hot)
750ml vegetable stock
150ml crème fraiche
Coriander and crème fraiche to serve.

Method

Toss the pumpkin flesh in 1 tbsp of the olive oil and place on a baking sheet. Season the insides of the small pumkins and then roast alongside the pumpkin flesh in a moderate oven until tender – approximately 30 mins.

Heat the other tbsp of olive oil in a saucepan, then add the onion, garlic and chilli. Cover and cook on a low heat until soft.

Add the cooked pumpkin, vegetable stock and crème fraiche and bring to a simmer. Remove from heat and blitz with a stick blender, or put through a liquidiser to blend.

Serve the soup in the small pumpkins, garnished with coriander and a drizzle of crème fraiche.

 

[Morning Glory]

This looks lovely @epicuric - and what a great presentation.

 

[epicuric]

Thank you!

 

[The Late Night Gourmet]

I really love the look of this, as well as the technique of cooking the serving pumpkins: this means that the soup doesn't take on the rawness of the flesh in the parts that make contact with it.

 

[epicuric]

I really love the look of this, as well as the technique of cooking the serving pumpkins: this means that the soup doesn't take on the rawness of the flesh in the parts that make contact with it.

Moreover, you actually eat the pumpkin flesh with the soup.

 

[The Late Night Gourmet]

Moreover, you actually eat the pumpkin flesh with the soup.

I was hoping you'd say that! I think I'm going to give something like this a try.