Pumpkin Soup With Coriander Pistou France Recipes

Steps:

• Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
• Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
• Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

Steps:

• Chop up meat of pumpkin - the smaller the quicker it will cook.
• Chop up onion and garlic.
• In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes.
• Add white wine - simmer a few more minutes.
• Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
• Add spice paste to soup.
• Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft.
• Remove from heat and puree.
• Add a few twists of ground black pepper.
• Add ground red chilli pepper.
• Add the balsamic vinegar and stir through.
• Optional: Could also stir through a little sour cream or yoghurt when serving.

Steps:

• Preheat the oven to 400 degrees F. (200 degrees C/Gas 6)
• Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.
• Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.
• Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil.

Steps:

• In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
• Bring to a boil, then simmer until beans and potatoes are crisp tender.
• Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
• Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
• Stir this paste into the soup, bit by bit.
• Adjust seasoning if necessary.
• After the sauce has been added, the soup may be warmed, but not boiled.
• Serve with hot or toasted slices of French bread.
• To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
• To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
• For Vegetarian use vegetable broth and a vegetarian parmesan cheese.

Steps:

• Heat oil in large pan, add the spices and cook over low heat for 2 minutes, without browning.
• Add the onion, celery and pumpkin and stir for 2 minutes to coat the vegetables in the spice mixture.
• Add stock and bring to boil.
• Cover and simmer for 30 minutes, or until pumpkin is tender.
• Allow to cool slightly.
• Puree the mixture in batches in a food processor until smooth.
• Return to the pan, stir in the coconut milk, season with salt and freshly ground black pepper and reheat gently.
• If too thick, stir in a little extra stock.
• --------CorianderPaste------------.
• Finely chop the coriander and mint leaves.
• Combine in a bowl with the ginger and sugar.
• Spoon a little on top of the soup and stir through to add flavour, colour and texture.

Steps:

• Preheat the oven to 180°C/fan160°C/350°F/gas 4.
• Remove skin, fibres and seeds of the squash/pumpkin and cut into cubes (mine were approximately 5-6cm). (You may also want to leave the skin on and remove after roasting if this is easier with the particular squash/pumpkin you are using.) Rub the squash pieces with sunflower oil and season well with salt and pepper. Put them into a small roasting tin (skin-side down if skin wasn't removed). Roast for about 40 minutes or until tender.
• Remove squash from oven and remove skin when cool enough to handle if you haven't done so earlier. You may also want to cut squash into smaller chunks if your pieces are rather big. I didn't cut mine any smaller, as I preferred to cut my squash into smallish chunks before roasting.
• Melt the butter in a large pan, add the onion and cook gently for about 10minutes until the onion is very soft but not browned. Add the roasted squash, and any juices from the plate and the stock. Note: I used 1.2 litres of water, but only stock cubes for 1 litre, as you have salted your squash before roasting it, and you will also add parmesan. Cover and simmer for 20 minutes or until squash is ready to be liquidised.
• Meanwhile, make the PESTO:.
• Heat a dry, heavy-based frying pan over a high heat. Add the pumpkin seeds and shake them around until lightly toasted. Cool, reserving 1 tablespoon of seeds to garnish.
• Put the rest of the seeds into a food processor with the chilli, garlic, fresh coriander and oil. Blend to a paste. Transfer to a bowl and stir in the parmesan, seasoning to taste.
• Finish SOUP:.
• Leave the soup to cool slightly, then liquidise in batches until smooth. Note: I always use a high pan and a hand-held liquidiser, so I don't need to remove and return the soup. Return to a clean pan and bring back to a gentle simmer. Stir in 4 tablespoons of the pesto (I stirred in all of it, although it was more than 4 tablespoons, but stir in four and check how you like it)and adjust the seasoning.
• SERVE:.
• Ladle into warmed bowls and add a spoonful of sour cream, and sprinkle with the reserved pumkin seeds and coriander leaves.
• If you haven't used the whole amount of pesto before, serve it at the table, so everybody can stir in more if desired. Another possibility is to top crackers or toasted bread with it and serve together with the soup.