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Pumpkin and crème fraîche soup
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3 tbsp olive oil
2 red onions, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, finely chopped
30g root ginger, finely chopped
1kg pumpkin, deseeded and chopped into 2cm cubes
1 tbsp ground cumin
large pinch cayenne pepper
500ml fresh vegetable stock
75ml crème fraîche
1. Heat 2 tbsp oil in a large pan and add the onion, celery, garlic, ginger and a pinch of salt; sweat for 5 minutes. Add the pumpkin (reserving 4 cubes) and the spices. Fry for 7-8 minutes. Pour in the stock and 250ml water, cover, bring to the boil and simmer for 20 minutes.
2. Cut the reserved pumpkin into tiny cubes. Heat 1 tbsp oil in a frying pan and fry for 1-2 minutes.
3. Remove the soup from the heat and blend. Season and blitz in the crème fraîche. Serve with the fried pumpkin and a little more crème fraîche and cumin, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in November 2014.