This is the perfect soup for a cold autumn or winter’s eve. It’s hearty, healthy and the spices give it a lovely warm and Christmassy feeling. If you feel like really indulging yourself can also add some crispy bacon lardons, a drizzle of double cream and some grated parmesan at the end, but to be honest, it’s a great soup as it is so try it without first.
Serves: 4
Cooking time: Approx 30 mins
INGREDIENTS:
- 2 medium sized butternuts
- 2 carrots
- 1/2 onion
- 2 cloves of garlic
- 1 litre (2 pints) of chicken stock
- 1/2 chili, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- a few sprigs of thyme
- a small handful of fresh coriander
- a small knob of butter
- toasted pumpkin seeds
METHOD:
Pre-heat your oven to 220° C/ 425° F/ Gas 7. Cut the butternuts into 1.5 cm chunks, place on a baking tray, drizzle with some olive oil and season with salt and pepper. Place in the oven and roast for approx. 25 minutes or until the butternut starts to soften and brown a little bit.
In the meantime, finely chop the onion and carrots and add to a large soup pan along with a small knob of butter. Crush in the garlic cloves, remove the thyme from the stalks and cook over a medium-low heat for about 15 minutes until the veg starts to soften.
While the veg is cooking place a large frying pan over a high heat and throw in the pumpkin seeds. Toast for a few minutes until they start to brown (keep moving them around the pan so they don’t catch and burn), then remove and keep to the side.
When the butternut is done, remove from the oven and add to the soup pan, along with the stock, chili, ground coriander, cumin and cinnamon. Bring to the boil, then turn down and simmer for 5 minutes. Add the soup to a blender and blitz until smooth, or if you prefer, you can keep it a bit chunkier for a more rustic feel. Add the finely chopped fresh coriander, give it a stir and transfer to serving bowls.
Finish off with a sprinkle of the toasted pumpkin seeds.
