Welcome

Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx

Friday, 5 September 2008

Spiced Pumpkin Soup

The latest edition of Hannah's Kitchen in Country House is out - a spicy pumpkin soup! We were very pleased with the photo that my friend Jess took on our patio and I am still amazed at the elegance of the cream swirl I managed on my soup - my presentation is never normally that refined!

Spiced Pumpkin Soup

Serves 4, preparation 10 minutes, simmering 30 minutes

1 medium pumpkin, skin and seeds removed and chopped

1 tbsp olive oil

1 red onion, peeled and finely chopped

1 tsp fennel seeds

1 tsp coriander seeds

2 or 3 dried red chillies

2 tsp brown sugar

750ml chicken stock

200ml coconut cream

salt and pepper to season

Single cream and chives to serve (optional)

Heat the olive oil in a heavy based saucepan, add the chopped pumpkin and onion and fry for 5 minutes until the pumpkin starts to soften. Crush the fennel, coriander seeds and dried chillies in a pestle and mortar, add to the pan and cook for a further 2 minutes. Add the chicken stock and brown sugar to the pumpkin and simmer for 30 minutes until the pumpkin is soft. Puree the soup with a hand blender and return to the stove on a gentle heat. Add the coconut cream and season with salt and pepper and heat through for 5 minutes. Do not boil the soup as this will cause the coconut cream to split. Serve in warm bowls with swirls of cream and chives and fresh baked bread.

8 comments:

Joanna said...

Just the thing - the first butternut of the season has arrived in my veg box this week, and this sounds DELICIOUS

Thanks Hannah

Nicole said...

I love Pumpkin soup, the coconut cream is an interesting addition. I'm looking forward to trying that with the chilli combination.

milhan said...

Oh yum! I love pumpkin. Maybe because I am an October baby :)

I also am intrigued by the addition of coconut cream - sounds delicious.

Magic Cochin said...

Mmmmm! Squash and coconut is a winning combo - I love autumnal food (and I'm an October baby too!)

Celia
x

Marie said...

That looks delicious Hannah! Must give it a try!

katrina said...

What an unusual pumpkin soup recipe! I can't wait to try it - love the coconut and all those spices - yum, yum.

Rita said...

Hi Hannah.... I'm back!

Love the cream swirl.... that is part of your artistic talents! Thanks for the recipe!

Anonymous said...

Love anything to do with pumpkins, but...olive oil and cocunut cream???? what about smidge of peanut oil instead, then balance and add depth with a dash of fish sauce and squirt of fresh lime...
xxAnka