Pumpkin soup

October always makes me nostalgic of our days in Chicago. Halloween is all about pumpkins! Pumpkin carving, pumpkin picking, pumpkin desserts, pumpkin soup on cold winter nights…… its pumpkin everywhere!! This simple, nutrient rich Pumpkin soup with a hint of chilli and coconut cream is all you need after a busy day. Dunk a piece of sourdough bread in it to make a delicious, satisfying meal !

INGREDIENTS:

• 1 kg Sweet pumpkin: peeled, seeded and cubed

• 1 Leek thinly sliced

• 2-3 garlic cloves minced

• 1 small white onion chopped

• 1 tsp chilli flakes

• 1/2 cup white wine

• 4-5 sprigs fresh thyme

• 600 - 700 ml Chicken broth or vegetable stock

• 3 tbsp coconut cream or cooking cream

• 40 gms pumpkin seeds roasted slightly

• 1/2 tsp black truffle oil (optional)

• 1 tbsp olive oil

• 20 gms butter

METHOD:

• Heat Oil and butter in a heavy bottom deep pan

• Add chilli flakes, minced garlic, leeks and white onions and sauté for 3-4 mins till soft

• Add white wine (don’t miss this if possible) and bring to a boil for a min or two

• Add pumpkin, thyme, stock and salt, mix well. Bring to a boil. Cover and cook for 10 - 12 mins on simmer until the pumpkins are soft

• Once pumpkin is cooked, switch off the heat, remove lid and allow it to cool

• Once cooled, remove the thyme stalk, move the mixture to a blender jar and blend it to a smooth puree

• Transfer it back to the pot, add more stock or water if too thick to the consistency you like. Do a taste test to adjust salt and spice

• Bring it a boil, add coconut cream or cream, boil for another 2-3 mins and switch it off

• Add black truffle oil and mix. This transforms the soup magically

• Remove the soup into soup bowls, garnish with pumpkin seeds, enjoy with a slice of sourdough bread or any bread/dinner roll