This is a yummy, warming soup, the texture coming from the roast squash that is added as a course mash and then breaks up bringing body to the soup. I like mine spicy but the chili can be toned down according to personal preference. This soup gets better for hanging around for a day or two.
1 small pumpkin or butternut squash
4 tbsp olive oil, plus a bit extra for brushing
800 ml vegetable stock
4 small shallots (or two onions)-finely dices,
1/2 a medium fennel bulb, finely diced
4 cloves of garlic, finely sliced
2 tbsp fresh grated ginger
2 small birds eye or scotch bonnet chili-finely sliced and seeds discarded
1 tsp ground cumin
1 tsp fennel seeds-finely ground
3 leeks well washed and thinly sliced
1 can of chickpeas-drained and rinsed
100ml dry white wine
juice of 1/2 a lemon
salt and pepper
Preheat the oven to 190 degrees C/gas mark 5
Cut the pumpkin or squash in half and scoop out the seeds. Brush the flesh with olive oil and place the halves, cut side down in an oven dish. Pour in 200 ml of the stock and place in the oven to roast for 30-40 minutes.
In a saucepan heat the 4 tbsp of olive oil over medium heat, add the shallots and fennel and saute for 2 minutes, stirring. Add the garlic, ginger, leeks, chili and spices. Saute for 5 minutes more. Add the chickpeas and white wine, then cover with baking parchment, reduce the heat and simmer for 15 minutes.
When the pumpkin is tender, scoop out the flesh and chop it to get a coarse, lumpy mash. Add this to the soup pan with the remaining stock. Bring to the boil and simmer, uncovered for 5 minutes. Stir in the lemon juice and season with salt and pepper.
1 small pumpkin or butternut squash
4 tbsp olive oil, plus a bit extra for brushing
800 ml vegetable stock
4 small shallots (or two onions)-finely dices,
1/2 a medium fennel bulb, finely diced
4 cloves of garlic, finely sliced
2 tbsp fresh grated ginger
2 small birds eye or scotch bonnet chili-finely sliced and seeds discarded
1 tsp ground cumin
1 tsp fennel seeds-finely ground
3 leeks well washed and thinly sliced
1 can of chickpeas-drained and rinsed
100ml dry white wine
juice of 1/2 a lemon
salt and pepper
Preheat the oven to 190 degrees C/gas mark 5
Cut the pumpkin or squash in half and scoop out the seeds. Brush the flesh with olive oil and place the halves, cut side down in an oven dish. Pour in 200 ml of the stock and place in the oven to roast for 30-40 minutes.
In a saucepan heat the 4 tbsp of olive oil over medium heat, add the shallots and fennel and saute for 2 minutes, stirring. Add the garlic, ginger, leeks, chili and spices. Saute for 5 minutes more. Add the chickpeas and white wine, then cover with baking parchment, reduce the heat and simmer for 15 minutes.
When the pumpkin is tender, scoop out the flesh and chop it to get a coarse, lumpy mash. Add this to the soup pan with the remaining stock. Bring to the boil and simmer, uncovered for 5 minutes. Stir in the lemon juice and season with salt and pepper.
No Comments Yet, Leave Yours!