Rimmed Soup Plate – Set of Four, £56.00
Dune Forty Four Piece Cutlery Set, £199.00
1 tbsp olive oil
2 medium onions, peeled and chopped
½ tbsp ground turmeric
1 tbsp ground cinnamon
1 tbsp ground coriander
½ tbsp chilli flakes
Freshly ground black pepper
1 leek, trimmed and chopped
100g celeriac, peeled and chopped
4 carrots, peeled and chopped
450g pumpkin flesh or butternut squash peeled,
de-seeded and diced
Maldon salt, to taste
400g tin of chopped tomatoes
1½ litres chicken stock
A handful of toasted pumpkin seeds
A handful of sage leaves, fried in butter
A pinch of mild chilli flakes
A drizzle of chilli oil
Heat the oil and butter in a large, heavy bottomed pan over a medium heat.
Add the onions, turmeric, cinnamon, coriander, chilli flakes and a good grind of black pepper and gently fry for about 5 minutes.
Add the leek, celeriac, carrots and pumpkin and sweat for 15 minutes, stirring often.
Add the salt and chopped tomatoes and cook for a further 15 minutes, stirring every 5 minutes or so.
Pour in the stock, bring to a gentle boil and cook until all the vegetables are soft enough to be squashed with the back of a spoon, about 20 minutes.
Blend to a creamy consistency, adding a little water or stock if it is too thick, and season to taste.
Ladle into bowls, add your toppings and enjoy!