Roasted Pumpkin & Sweet Corn Soup - And Review

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ROASTED PUMPKIN & SWEET CORN SOUP

 

750g (1lb 10oz) pumpkin or butternut squash, peeled, seeded, cut into small

pieces, about 2cm (3/4in)

A dash of olive oil

1tsp cumin seeds

1 tsp coriander seeds

6 cardamom pods, seeds only

25g (1oz) butter1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 level tsp turmeric

1 level tsp ground ginger

2 sticks of celery, finely chopped

1 medium sized leek, finely chopped

500g (1lb 2oz) sweetcorn, rinsed and drained if tinned, frozen is good too

Freshly ground black pepper

275mL (10 fl oz) semi skimmed milk

725mL (1 1/4 pt) vegetable or vegetarian " chicken " stock

 

GARNISH

 

Wholemeal croutons and a swirl of thick natural yogurt to serve

 

Preheat oven to 180 C /350 F /gas 4.

 

Put the pumpkin or squash on a baking tray, drizzle with a little olive oil

and roast for about 25 minutes, until golden brown.

 

Heat a small frying pan and dry roast the cumin, coriander, and cardamom

seeds. After 2 - 3 minutes they will change colour and start to jump in the pan.

Remove them from the pan and crush finely, using a pestle and mortar.

 

Melt butter in saucepan, add the onion and garlic and fry until softened,

about 5 minutes. Add the ground spices and the turmeric, ginger, celery and

leek, and stir well. Cook for 3 more minutes, then stir in the pumpkin or squash

and the sweetcorn. Season with black pepper. Sweat the vegetables, covered, over

a low heat for about 10 minutes. Pour in the milk and stock and simmer gently,

covered for about 20 minutes.

 

When the soup is ready, blend it to a puree, leaving a little bit of texture.

Serve with wholemeal bread croutons and a swirl of natural yogurt.

 

NOTE:

 

This is soooo good. I made it for dinner last night and had rave reviews. I

did, however, add to my bowl a few hot pepper flakes.