Saturday, October 2, 2010

Spicy roasted squash soup and other pumpkins

It's the beginning of October so pumpkins are all over the place. Of course they are inspirational, they have a gorgeous bright orange color and they are truly representing the best in this season.
I couldn't resist either, so I also made few earrings with pumpkin like beads :)

Pumpkins are beautiful or funny and this time of the year they will end up like a jack-o'-lantern in front of a porch or - the yummy ones - like a cup of delicious soup :)

You will need:

1 squash, about 1 kilo
1 tbsp grounded coriander
1 tbsp dried oregano
1 tsp fennel seeds
1 tsp cumin seeds
1-2 clove garlic
dried chili's, as much as you can take :) Let's say for beginners one small chili
1 tsp freshly ground black pepper and sea salt
1 small onion, chopped
2 tbsp olive oil
fresh coriander leaves
creme fraiche or goat cheese

Cut the squash in quarters and than every quarter in half.

Put the coriander, fennel and cumin seeds, the chili's, the oregano, the garlic with a good pinch of salt, pepper and a tablespoon of the oil in a pestle and mortar, and make a paste of it. Rub the squash wedges with it and place them on a roasting tray with skin side down. Roast them at 200 °C (400 degrees Fahrenheit or gas 6) for about 30-40 minutes, until they are tender.

Now wait till they are not so hot, because you have to peel the skin off and you don't want to burn your fingers. At this stage I usually eat one or two wedges, just cannot resist the temptation :)
After you peeled the skins off, cut the squash in little cubes, and set aside.
In a medium pan heat the rest of the oil and sauté the onions till they are tender. Add the squash cubes and add water, just enough to cover the vegetable. Cook on a low heat for about 20 minutes, refill water if necessary. Now take a stick blender or put the soup in a food processor and make a smooth puree of it. It really depends on your own taste, I like it a little chunky put if you want to make a cream of it, don't hesitate!
Put the soup back in the pan and taste, probably you will need a little more salt and pepper, and once again how you like it, maybe a little more water. Slowly bring it to cook again for a minute or two, and ready!

Serve it with a little creme fraiche and fresh coriander on top or if you like it, with fresh goat cheese, like i did.

I baked some breadsticks too, I used the recipe from the fantastic book River Cottage Handbook No 3 Bread, if you ever decide to make your own bread this book is a must, I can really recommend it.


  1. yummy !!! both the soup and the earrings....

  2. that all looks great ! thanks for sharing this wunderful recipe !

  3. Aaaaah, I realy love pumpkin soup! Gonne try this one out monday! See you tomorrow:))

  4. Beautiful earrings and yummy recipe!



Blog Widget by LinkWithin