Rimmed Soup Plate – Set of Four, £56.00
Dune Forty Four Piece Cutlery Set, £199.00
2 red onions peeled and chopped
Tbsp of olive oil
Tbsp of ground cinnamon
Tbsp ground coriander
½ tbsp ground turmeric
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 peeled, de-seeded and diced
400g tin of chopped tomatoes
1 litre chicken stock
Pinch of Maldon salt
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.
Gently fry the onions with the turmeric, coriander, a good grind of black pepper and the chilli flakes for about five minutes.
Stir in all the other vegetables and sweat for fifteen minutes, stirring often.
Add the salt and tomatoes and cook for a further fifteen minutes, stirring every five minutes or so.
Stir in the stock and bring to a gentle boil and cook until all the vegetables are completely soft so that they can be squashed with the back of a spoon (about twenty minutes).
Blend to a creamy consistency and season to taste.
Ladle into bowls, add your toppings and enjoy!