A simple and quick pumpkin soup from Anna Jones.
Ingredients
- 1 red onion finely chopped
- 1 tbsp fennel seeds plus 1 tsp
- 1 kg pumpkin
- 1 red chilli finely chopped
Servings:
Instructions
- Finely chop the red onion and add it to a warm, oiled pan with the fennel seeds. Sweat it slowly for 10 minutes, or until it is soft and sweet.
- Meanwhile, cut any skin from your pumpkin and scoop out the seeds, put the seeds into a sieve, put the sieve into a bowl of warm water and leave the seeds to sit.
- Chop the pumpkin into 2cm pieces and, once the onions are ready, add the squash to the pan. Cover the lot with 2 litres of boiling water, add the chilli and leave to simmer for 25-30 minutes or until the squash is tender.
- Meanwhile, pull the pumpkin seeds from their orange casing and wash well. Add to a hot frying pan with a little oil and salt and 1 tsp fennel seeds. Toast the seeds, stirring all the time until they are golden brown all over.
- Once the pumpkin is cooked, blitz the soup with a hand blender until it’s creamy. Serve in warm bowls with the toasted seeds and, if you like, some good buttered bread.
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