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.