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Spicy Hampshire pumpkin soup
Tour the county any time in late October and almost every field is a-glow with bright Orange pumpkins. Try our special Spicy Pumpkin Soup using the flesh and seed left over after making a pumpkin face.
o Serves 4 o Ingredients 30ml/2tbsp olive oil 2 leeks, trimmed and sliced 1 garlic clove, crushed 5ml/1tsp ground ginger 5ml/1tsp ground cumin 900g/2lb pumpkin, peeled and seeded 900ml/1 pints/ 3fl cups chicken stock salt and freshly ground black pepper fresh coriander leaves to garnish 60ml/4tbsp plain yoghurt, to serve o Method 1 Heat the oil in a large pan and add the leeks and garlic. Cook gently until softened. Add the ginger and cumin, and cook, stirring for a further minute.
2 Cut the pumpkin into chunks and add to the pan. Add the stock and seasoning. Bring to the boil and simmer for about 25 minutes, or until the pumpkin is tender. Process the soup, in batches if necessary, in a blender or food processor.
3 Return the soup to the clean pan and reheat. Taste and adjust the seasoning as necessary.
Serve in warmed bowls, each with a swirl of yoghurt and garnish of coriander.