Soup packed with vi­ta­mins from A-Z

Buckinghamshire Advertiser - - FOOD AND DRINK -

min­utes, un­til soft and golden in colour. The squash’s nat­u­ral sug­ars come out and caramelise, which adds to the body and rounded flavour to the soup.

Heat a large saucepan with a lit­tle olive oil. Add the diced onion, whole chilli, cel­ery and ginger. Sea­son with salt and pep­per. Sweat over a medium heat un­til soft. It’s im­por­tant to sea­son the soup in stages.

Add the soft­ened squash to the saucepan and then the veg­etable stock and let the soup sim­mer for 20 min­utes.

Blend the soup in a liq­uidiser at high speed un­til very smooth. Pass the soup through a sieve, taste the soup and ad­just the sea­son­ing if needed.

Put the seeds and a cou­ple of knobs of un­salted but­ter and salt and pep­per on a bak­ing tray and roast for 20 min­utes or un­til crispy.

To serve, bring the soup back to the boil and gar­nish with a few drops of pump­kin oil and crispy pump­kin seeds.

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Serve with warm bread.

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