Al Brown's Roasted Aromatic Pumpkin Soup with Pumpkinseed Dukkah and Leeds St Sourdough
I don’t think I know anyone who doesn’t enjoy a bowl of comforting Pumpkin soup. This variation of the classic is simply delicious, with that hint of spice kicking it along nicely. The pumpkin seed dukkah adds a great texture, and the Leeds St Sourdough is always outstanding, and remember one loaf will never be enough.
Step 1. Pumpkin Seed Dukkah
1 cup pumpkin seeds (toasted)
1/2 cup hazelnuts or almonds (toasted)
1/2 cup sesame seeds (toasted)
1 Tbs cumin seeds (toasted)
1 Tbs coriander seeds (toasted)
1 tsp flakey sea salt
Place all ingredients in the food processor and blitz until mix resembles coarse crumbs. Store in airtight container until required.
Step 2. Pumpkin Soup
50 ml Al Brown & Co olive oil
2 kg butternut pumpkin, or crown pumpkin is equally as nice (peeled, seeded and cut into 3cm cubes)
75 ml Al Brown & Co olive oil
2 cups onion (diced)
2 cups leeks (sliced)
2 cups celery (diced)
4 cloves (minced)
2 Tbs fennel seeds (toasted and ground)
1 Tbs cumin seeds (toasted and ground)
1 Tbs paprika
1 pinch chilli flakes
1 cinnamon quill
2 bay leaves
2L chicken stock
1 cup cream
Sea salt and freshly cracked black pepper
Preheat oven to 200 degrees.
Coat pumpkin with olive oil in a suitable sized roasting dish. Season with a little salt and pepper and roast until caramelized and soft (for about 30 minutes). Set aside.
In a large saucepan over medium heat, add olive oil and sweat the onion, leek, celery and garlic until tender (about 10 minutes), stirring constantly.
Add the aromatic spices and bay leaves, continue to cook out for 5 minutes before adding the pumpkin, chicken stock and water. Bring the liquid up to a boil and reduce to simmer for 30 minutes.
Add cream to soup and stir in. Remove soup from heat and allow to cool for 5 minutes. Next, using a blender or liquidiser, blitz the soup until smooth.
Return the soup to a pot and season to taste with sea salt and freshly cracked black pepper. Refrigerate until required.
Step 3. Heating and Serving
Heat oven to 200 degrees.
Place pumpkin soup in a large saucepan and heat until piping hot, stirring occasionally to prevent sticking.
Heat the bread in the oven until warm.
Ladle hot soup into warm bowls garnished with a generous sprinkle of dukkah, a slug of olive oil and a little fresh cracked black pepper. Serve torn bread alongside.