The wonderfully fruity, almost smoky flavour and delicate heat of the Kashmiri chilli work so well with the taste of new-season pumpkin. The pumpkin seeds and croûtons add crunch and texture to this unctuous soup something to bite into is somehow always more satisfying than merely a slurp or two.
Ingredients
- 3½ oz (100 g) unsalted butter
- 2–3 small pumpkins, or ½ large butternut squash, peeled and cut into chunks
- 4 shallots, finely chopped
- 1 garlic clove, chopped
- 2 tsp Kashmiri chilli flakes
- 2 tsp coriander seeds, finely ground
- 1 tsp powdered turmeric
- 1¾ pints (1 litre) vegetable stock
- 7 fl oz (200 ml) double cream
- 1 tsp ground black pepper
- 1 oz (30 g) Parmesan cheese, grated
For the Croutons
- 3 tbsp rapeseed oil
- 1 handful stale bread, cut into small cubes
- Sea salt and freshly ground black pepper
To Serve
- 1 small handful dried pumpkin seeds
- 1 small handful chives, finely chopped or snipped with scissors
- 1 tsp Kashmiri chilli flakes
How to Make It
- Put a large heavy-based saucepan over a medium–low heat, add the butter and allow to melt. Add the pumpkin chunks and shallots and cook gently in the butter, without getting any colour, for 6–7 minutes until the edges of the pumpkin are starting to soften.
- Add the spices and cook for 1 minute. Add the stock and simmer for 5 minutes.
- Add the cream, black pepper and cheese, then bring just to the boil and remove from the heat.
- Pour the soup into a food processor or whizz with a stick blender to a smooth consistency. Set aside to keep warm.
- To make the croûtons, heat the oil and gently fry the bread cubes until they’re golden brown, then season with salt and black pepper.
- Dry-roast the pumpkin seeds in a non-stick pan over a medium heat until just toasted.
- Pour the soup into warmed bowls, then sprinkle the croûtons, pumpkin seeds, chives and Kashmiri chilli flakes over the top and serve immediately.
