Carrot and Pumpkin Soup
served with warm sourdough bread a true 'delice' on a cold winters eve
You need
2kg carrots, peeled and roughly chopped
1/4 medium sized pumpkin, cut in half, deseeded, peeled and roughly chopped OR you can use butternut squash instead
4 cloves garlic, peeled and smashed with the back of a heavy knife
2 onions, peeled and roughly sliced
Handful of fresh marjoram or cilantro/coriander
1tsp freshly ground coriander seeds
2.5l chicken stock (or veg)
Sea salt and freshly ground black pepper
1soup spoon aromatic salt
Knob of butter
Splash of olive oil
3 fresh bayleaves
To decorate
Slices of smoked bacon, cooked until crispy
spoonful of crème frâiche
puff pastry cheese straws
drizzle of olive oil
How to
In a large saucepan, melt a knob of butter with the splash of olive oil.
When it is starting to bubble add the onion, carrots and pumpkin, toss in the oil and butter and reduce heat so that it sweats the veggie’s without coluring them – approx 5mins
Add the aromatic salt mix, fresh herbs ground coriander seeds, bay leaves, salt and pepper
Coat all the veggie’s and continue to sweat – approx 3 mins
Add the stock and the garlic
Cover and simmer until the veggie’s are tender when you test with a knife
Remove the bay leaves and blend the soup until thick and creamy with no lumps
Add extra stock or water if the soup is too thick
Serve in heavy bowls with a spoon of crème fraiche in the middle a drizzle of oil, and a slice of crispy bacon and a giant cheese straw