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Dish of 22 May 2009
SPICY BUTTERNUT SOUP WITH TOASTED PUMPKIN SEEDS
4 servings
This soup has a nice bite and the toasted pumpkin seeds add a nutty crunch. If you can find some good pumpkin oil, drizzle it over a bowl of this soup just before serving. Garnish with fresh coriander leaves.
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1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
1 jalapeno chili pepper, finely chopped
30 ml (2 tablespoons) butter
5 ml (1 teaspoon) ground cumin
5 ml (1 teaspoon) toasted ground coriander
2,5 ml (1/2 teaspoon) ground cinnamon
2,5 ml (1/2 teaspoon) cayenne pepper
1 large butternut squash, peeled and cubed
1 liter (4 cups) chicken stock
juice of 2 oranges
juice of 1 lemon
salt and freshly ground pepper to taste
fresh coriander leaves to garnish
pumpkin oil to drizzle
Spice toasted pumpkin seeds:
250 ml (1 cup) pumpkin seeds
30 ml (2 tablespoons) vegetable oil
2,5 ml (1/2 teaspoon) ground cinnamon
2,5 ml (1/2 teaspoon) chili powder
1,25 ml (1/4 teaspoon) cayenne pepper
Salt and pepper to taste
1. Melt the butter in a large saucepan and cook the onion, carrots and chili pepper for 5 minutes until softened. Add the spices and cook for 2 more minutes.
2. Add the cubed butternut and cover with the chicken stock and the citrus juices. Simmer until the butternut is very soft. Set aside to cool for 10 minutes.
3. While the soup is cooking, prepare the pumpkin seeds. Heat the oil in a large heavy bottomed frying pan. Add the seeds and spices and sauté until the pumpkin seeds are golden brown. Drain on kitchen towels and then season with salt and freshly ground black pepper. Set aside.
4. Puree the soup in a blender and return to the saucepan. Season to taste with salt and freshly ground black pepper. You may have to add a little more lemon juice to get the flavour just right.
5. Serve in warmed soup bowls with a good sprinkling of toasted pumpkin seeds and a drizzle of pumpkin oil.
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