Blue Pumpkin Soup Recipe
The good people at Friday Street Farm have come up with this delicious recipe for pumpkin soup, made using their own Crown Prince blue pumpkins, which you can buy from the Friday Street Farm Shop.
60ml olive oil
1 leek (white part only) thinly sliced
3 cloves of garlic, finely chopped
1 red chilli, finely chopped
1 cinnamon stick
3cm piece of ginger, peeled and thinly sliced
1.5 tsps cumin seeds
2 carrots, peeled and coarsely chopped
1.5kg Crown Prince blue pumpkin, peeled, seeded and cut into 3cm pieces
Juice of 1/2 a lemon
Coriander sprigs and croutons (to serve)
Step 1 – Heat the oil in a large saucepan over a low-medium heat and cook the leeks, garlic and 2 tsps of salt. Stir occasionally, cooking for 3 minutes or until soft.
Step 2 – Add the chilli, cinnamon stick, ginger and cumin and stir for 1 minute or until fragrant.
Step 3 – Add the carrots and the pumpkin and stir to coat in the leek and spices mixture.
Step 4 – Add 1.5 litres of water to the saucepan and bring to the boil, then simmer for 50 minutes.
Step 5 – Remove the cinnamon stick from the soup. Add lemon juice and then process or blend the soup in small batches, in a food processor or blender until smooth.
Step 6 – Return the soup to the pan and reheat over a medium heat. Serve topped with coriander sprigs and some roughly chopped croutons.
Image by BeckyCortino