Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 23

I spent six months in the Hamptons, Long Island, some years ago and one of my favourite scenes was the pumpkin field in full bloom. I had never cooked a pumpkin before and was amazed at the variety of colours and sizes. Since then, every autumn (fall), I have enjoyed making this soup and a pumpkin pie for Halloween, just as I did years ago. This soup freezes well.

Serves 6

1 large onion, finely chopped

2 tablespoons cold pressed extra virgin olive oil

2 garlic cloves, crushed

1 teaspoon cumin seeds

1 heaped teaspoon fresh thyme leaves

2 bay leaves

Sprinkling of freshly grated nutmeg

1 teaspoon ground allspice

Minced chilli in oil according to taste

1.5kg/31b 5oz pumpkin with top and bottom sliced off, quartered, peeled, seeds removed, and the flesh coarsely chopped

1.5 litres/6 cups allergy-free vegetable stock (bouillon) or 2 teaspoons allergy-free vegetable bouillon powder dissolved in boiling water

Sea salt and freshly ground black pepper

Creole seeds

1 teaspoon paprika

½ teaspoon ground cumin

½ teaspoon mixed spice* (pie spice)

60g/⅓ cup pumpkin seeds

175g/1 cup canned or frozen, unsweetened, sweetcorn kernels, drained or defrosted

Gently cook the onion in 1 tablespoon of oil in a large pan over a low heat until soft, but do not let them brown. Add the garlic, cumin seeds, thyme, bay leaves, nutmeg, allspice and chilli and stir together for 1 minute. Stir in the pumpkin, cover with the vegetable stock (bouillon) and bring to the boil over a medium heat. Simmer the soup for about 40 minutes, or until the pumpkin is soft.

Prepare the Creole seeds. Mix the paprika, ground cumin, mixed spice (pie spice) and the remaining oil together in a little bowl and toss the seeds in the mixture. Fry them in a non-stick pan with the sweetcorn for about 3–4 minutes until dark brown at the edges.

Leave the soup to cool and then purée in a blender until smooth. Transfer the soup back to the pan, reheat and season to taste with pepper. Stir in the hot Creole seeds and sweetcorn and serve immediately.

Pumpkin Soup with Creole Seeds