Cream of Pumpkin and Chilli Soup with Glazed Pumpkin Seeds, Croutons and Chives
I have two pumpkins to carve this year, so that means loads of tasty pumpkin flesh to make a variety of dishes for this Hallowe’en. First up is a pumpkin soup, from a recipe that appeared in the October 2011 issue of Food and Wine Magazine. Kashmiri Chilli is recommended for this dish, but you can use any mild chilli. This soup is quite hot and spicy, so adjust the amount of chilli as per your preference.
In a large thick-bottomed pot, melt 100g butter over a low-medium heat. Add the flesh from a large pumpkin (or two medium pumpkins) , a peeled and finely chopped clove of garlic, and 4 peeled and finely chopped shallots. Allow to sweat gently in the butter without getting any colour for about 6-7 minutes, or until the edges of the pumpkin pieces are starting to soften nicely.
Add 2 tsp of dried Kashmiri chilli, 2 tsp of ground coriander and 1 tsp turmeric powder and cook for a further minute. Add 1 litre of vegetable stock and cook for 5 minutes more.
Add 200ml cream, 30g grated parmesan and 1 tsp black pepper, then bring just to the boil and remove from the heat. Pour the soup into a food processor or whizz with a hand-blender to a smooth consistency.
Dry roast the seeds in a non-stick pan until just toasted. Cut a handful of stale bread into small cubes and gently fry in about 250ml of rapeseed oil (I used olive oil) until they’re golden brown, then season with fresh pepper and salt.
Pour the soup into bowls then sprinkle the top with croutons, seeds and finely chopped chives.