My Mother always made her Pumpkin soup at this time of year, in fact I spoke to her today and she'd made some yesterday for her dinner. Mine has a couple more spices that my Mother wouldn't use but I think it adds to the depth of flavour and warmth. It's super easy to make too and by roasting the pumpkin you cut out the laborious task of peeling and cutting up the tough skin and flesh that takes a lot of elbow grease and strong knife. I sometimes add an apple or a potato as well as a couple of chillis to increase the warmth.
We're having it tonight with a cheek Mont D'or cheese for afters...
1 Medium Pumpkin (roast in the oven for about 45 minutes or until very soft and caramelised)
1 chopped onion
2 cloves of garlic
3 Tablespoons of olive oil
1 teaspoon of Cinnamon
1 teaspoon of cumin seeds
1 teaspoon of ground cumin or more if you happen to like it!
3 tablespoons of light brown sugar (I used demerera today as that's all I had in the cupboard)
2 litres of vegetable stock
1 can of pre cooked Cannellini beans
Chopped coriander to serve.
Place the Pumpkin on a baking tray and roast in the oven for about 45 minutes or until very soft and caramelised. Let it cool for a few minutes. In the meantime gently warm the olive oil in a large saucepan then chop your onion and garlic finely and add to the olive oil. Cook for about 5-7 minutes or until the onion is nice and translucent then add the spices.
Cut your pumpkin into slices, the flesh should fall easily from the skin. Remove the seeds. Add the chopped pumpkin into the onions and give it a good stir. Sprinkle the sugar over the pumpkin, pour in the stock and season to taste. Let the soup bubble away for about 15 minutes then blend with a handheld blender. Pop in the cannellini beans to warm through and serve piping hot with a sprinkle of chopped coriander.