Get cosy with this simple, healthy recipe – perfect for Autumn
20g (3/4 oz) clarified butter
600g (1lb 5oz) pumpkin, peeled, deseeded and cut into 2cm (1in) cubes
80g (3oz) leek, roughly chopped
125g (4oz) carrots, chopped
60g (21/2oz) celery, roughly chopped
2 bay leaves
(800ml 11/3 pints/ 31/4 cups) Chicken Broth
10g (1/2 oz) mint leaves
Salt and ground black pepper
4 tsp lemon juice
For the spice mix :
1 tsp grated nutmeg
1 tsp ground cumin
2 pimentos, crushed in a pestle and mortar
½ tsp cayenne pepper
1 tsp paprika
1 cinnamon stick, broken in half
For the garnish:
1 tsp clarified butter
20g (3/4oz) pumpkin seeds
½ tsp ras-el-hanout
Preheat oven to 1800 C, 3500F, Gas mark 4.
Melt the butter in a large thick-bottomed pan over a medium heat . Add the pumpkin, leek, carrots, and celery, and cook for 10 minutes until golden brown, stirring occasionally.
Add the spice mix and then cook for a couple of minutes , stirring continuously so the spices don’t burn. Add the bay leaves and cover with chicken stock. Bring to a simmer and cook gently for 20 minutes until the vegetables are tender.
Meanwhile, make the garnish: melt the butter in a pain and stir in the pumpkin seeds and ras-el-hanout. Arrange them on a non- stick baking sheet and bake in a pre-heated oven for 12 minutes.
Remove the bay leaves and cinnamon sticks and blitz the soup in a blender with the mint until smooth. Season to taste with salt, pepper and lemon juice , then pass through a fine sieve into warmed bowl soups.
Garnish the soup with a sprinkle of toasted pumpkin seeds and serve immediately.