1. Put pumpkin, thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer. 2. Add half of the oil and toss gently to coat well. Season liberally with sat and pepper and roast in a preheated oven, 200C (400F), Gas Mark 6, for 30 minutes, until charred and softened. 3. Meanwhile, heat remaining oil in a deep saucepan. Gently fry onion, celery and chili for 10 mins or until softened,. 4. .Add the stock, bring to a boil and simmer, covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings, return to boil and simmer for 5 minutes. 5. Discard thyme sprigs, then transfer the soup to a food processor or blender and puree in batches, until smooth, Keep warm. 6. Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste, or use a mortar and pestle. Spoon the soup into warmed bowls and swirl a llittle pistou in each one. ---------------------------------------------------------------------------
Nutrition
Ingredients
