Pumpkin soup with chermoula

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Pumpkin soup with chermoula

 

 

 

 

Thomasina Miers

 

 

 

Prep time: 25 min; cooking time: 30 min. Feeds 4-6

 

700g pumpkin

450g Jerusalem artichokes

1 large onion or 2-3 banana shallots, chopped

40ml extra-virgin olive oil

2 cloves garlic, chopped

1.2l vegetable stock

 

For the chermoula:

 

10g sesame seeds

2tsp fennel seeds

2tsp cumin seeds

150g coriander

250g flat-leaf parsley

400ml extra-virgin olive oil

2 cloves garlic

4tsp paprika

Zest of an orange

 

Cut the pumpkin into wedges and scrape out the seeds. Cut the skin away from

the flesh and chop flesh into small pieces. Scrub the artichokes and cut

into 1cm discs. Sweat the onions, pumpkin and artichokes in the oil until

soft, but not coloured. Add the garlic and cook for a few more minutes

before adding the salt, pepper and stock. Simmer for about 15 minutes (until

the vegetables are soft), liquidise and push through a sieve if you're

serving it at a party.

 

To make the chermoula, toast the seeds for a few minutes until the sesame is

toasted and the fennel and cumin have released their delicious smells. Grind

them up in a spice blender or in a pestle and mortar. Finely chop the herbs

and garlic and blend with the remaining ingredients. You should get a

thickish dressing, like pesto.