Pumpkin Soup With Coriander Pistou (France)

Ingredients

• 500 g pumpkin flesh, cubed
• 4 fresh thyme sprigs
• 4 garlic cloves, peeled but left whole
• 4 tablespoons olive oil
• 1 onion, chopped
• 2 celery ribs, sliced
• 1 red chili pepper, deseeded and chopped
• 1 1/4 liters vegetable stock
• salt and pepper, as needed

Coriander pistou

• 25 g coriander leaves
• 1 garlic clove, crushed
• 1 tablespoon blanched almond, chopped
• 4 tablespoons extra virgin olive oil
• 1 tablespoon freshly grated parmesan cheese
• salt & pepper

Directions

1. 1

   Put pumpkin, thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer.

2. 2

   Add half of the oil and toss gently to coat well. Season liberally with sat and pepper and roast in a preheated oven, 200C (400F), Gas Mark 6, for 30 minutes, until charred and softened.

3. 3

   Meanwhile, heat remaining oil in a deep saucepan. Gently fry onion, celery and chili for 10 mins or until softened,.

4. 4

   .Add the stock, bring to a boil and simmer, covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings, return to boil and simmer for 5 minutes.

5. 5

   Discard thyme sprigs, then transfer the soup to a food processor or blender and puree in batches, until smooth, Keep warm.

6. 6

   Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste, or use a mortar and pestle. Spoon the soup into warmed bowls and swirl a llittle pistou in each one.