HOT AND SOUR PUMPKIN SOUP

if you love butternut squash or pumpkin, then this soup is just what you need if you are feeling under the weather or just need a bowl of comfort. There is no waste in this recipe; we use the whole pumpkin. the soup is topped with toasted pumpkin seeds and pumpkin skin crisps. This hot and sour pumpkin soup is fragrant, spicy and tangy and is great as a midweek dinner or a show off starter at a dinner party. I serve it with my 'Prawn Toast Crumpets' as they are just so good to dunk in the broth.

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HOT AND SOUR PUMPKIN SOUP

MAKES 4-6 /MADE IN: 1HR - 1HR15 /DIFFICULTY:EASY/ VEGGIE/FISHY

INGREDIENTS

• 2 pumpkins, around 800g

• 3-4 thai chillies (with the seeds), finely sliced, extra to garnish

• 1 large onion, finely chopped

• 20g fresh ginger, skin removed and grated

• 80ml fresh lime juice (around 3 limes)

• 60ml fish sauce (can swap out for veggie alternative)

• 1 garlic bulb

• 2 lemongrass stalks, bashed and

halved

• 3-4 fresh kaffir lime leaves

• 2l chicken or vegetable stock

• 2 spring onions, finely sliced, to garnish (optional)

• Salt and pepper, to season

• Olive oil

For the pumpkin seeds

• 1 tbsp sesame oil

• 1 tbsp brown sugar

• 1 tbsp cumin powder

• 1 tsp chilli powder

Pumpkin skin crisps

• 1 tbsp sesame oil

• 1 tbsp brown sugar

• 1 tsp chilli powder

• 1 tsp garlic powder

METHOD

1. Preheat the oven to 200c/180c fan.

2. Put the pumpkins on a chopping board and carefully cut them half. Scoop out the flesh

3. and seeds and place in a bowl. Set aside. Portion the pumpkin into quatres and place on a baking tray. Drizzle generously with some olive oil and season with salt and pepper.

4. Cut the top off the garlic bulb and drizzle with a little bit of olive oil and season with salt. Wrap in tinfoil and place on the same tray as the pumpkin.

5. Remove the pith attached to the seeds and discard. Pat dry the seeds and place on another baking tray. Drizzle with sesame oil and coat in the dried spices and sugar. Season with salt and pepper.

6. Place both the trays in the oven. Take the seeds out after 10-12 minutes or until well toasted and golden. Roast the pumpkin for 30 minutes or until tender. Allow to cool.

7. As the pumpkin roasts, start the base of the soup. Heat a good glug of olive oil, in a cask iron dish or saucepan and gently cook the onions, ginger and chilli for 10 minutes or until soft.

8. Scoop out the cooled pumpkin flesh out of their skins and add to the pan. Set the skins aside. Push the garlic out of their skins and stir into the mixture.

9. Pour in the remaining stock and infuse the soup with the fish sauce, lime juice, lemongrass and lime leaves. If you aren't a huge fan of fish sauce you can reduce or remove the fish sauce but it does really give balance to the soup. Season well and allow the soup to simmer for 25-30 minutes

10. As the soup bubbles, make the skins. If you have any excess flesh, remove and add it to the soup. Pat dry the skins and roughly chop into pieces. Add to a mixing bowl and toss in the sesame oil and dry ingredients.

11. In batches, cook the pumpkin skins in the airfryer at 180c for 10 minutes, turning half way. If you dont have an airfryer you can do them in the oven at the oven at the same temperature and time.

12. Spoon the soup into individual bowls and top with the pumpkin skin crisps, toasted pumpkin seeds, fresh thai chilli and spring onion. Serve along with my fresh bread, noodles, rice or my ultimate prawn toast crumpets.