LADING

Pumpkin Soup

Pumpkin Soup - Sophie Conran


Rimmed Soup Plate – Set of Four, £56.00
Dune Forty Four Piece Cutlery Set, £199.00

Serves 4

Ingredients
1 tbsp olive oil
50g butter
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

Toppings:
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!

Print Recipe
Pumpkin Soup
Instructions
  1. Heat the oil and butter in a large, heavy bottomed pan over a medium heat.
  2. Add the onions, turmeric, cinnamon, coriander, chilli flakes and a good grind of black pepper and gently fry for about 5 minutes.
  3. Add the leek, celeriac, carrots and pumpkin and sweat for 15 minutes, stirring often.
  4. Add the salt and chopped tomatoes and cook for a further 15 minutes, stirring every 5 minutes or so.
  5. 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.
  6. Blend to a creamy consistency, adding a little water or stock if it is too thick, and season to taste.
  7. Ladle into bowls, add your toppings and enjoy!
Recipe Notes

Pumpkin Soup in Sophie Conran Soup Plate

Pumpkin Soup in Sophie Conran Soup Plate