It always amazes me how many pumpkins you see around halloween and then overnight poof!!! Almost all gone.
There are so many varieties of pumpkin and one thing I have found out only recently is that the more warts on the skin the more sweet your pumpkin will be. Proof that perfection is not always best eh!!!
For this recipe I used a ‘Winter Sweet’ squash that has a beautiful light blue skin, a wonderfully sweet taste and velvety texture. —Virginie Bonvalet
FOR THE SOUP
Fresh ginger – grated
Pumpkin – chopped
Sprig parsley – whole
Salt & pepper
Crème fraîche / per person (or coconut yogurt if vegan)
Place both the cumin & mustard seeds in a frying pan and cook over a medium heat to release the flavours – this shouldn’t take more than a couple a minutes. Using a mortar and pestle, crush until finely ground – keep aside.
Peel your pumpkin and remove all the seeds and discard – chop the pumpkin into cubes the size of large dice.
Heat the olive oil in a large saucepan, add the onion and cook over a medium heat until soft, about 4 minutes. Add ginger, cumin, mustard seeds, ground coriander and cook, stirring constantly.
Add the pumpkin and stock and bring to the boil. Reduce heat to low, add chopped parsley and simmer, uncover for 20 minutes or until pumpkin is tender, you might want to add a little more stock at this stage and if you do cook for another 10 minutes.
Blend the soup until smooth. Ladle into serving bowls and garnish with a sprinkle of thyme, a spoon of crème fraîche and few pumpkin seeds.