Wild Herbed Pumpkin and Persimmon Soup
Recipe From What's For Lunch, Honey?
By Meeta K. Wolff
Prep Time: 30 min
Total Time: 50 min
Serves: 6
Ingredients
1kg Musquee de Provence, chopped (substitute with any other pumpkin)
2 to 3 persimmons
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
small piece of ginger, finely chopped
750ml vegetable stock
Pinch of salt
Small bunch of mixed wild herbs (I used borage, sorrel, chervil, thyme, lovage, coriander, parsley)
150ml cream
Handful mixed seeds (sunflower, pumpkin, sesame seeds) toasted
Sunflower seed oil, to serve
wild herbs, to serve
Method
Heat half the olive oil in a large saucepan, then gently cook the onions and ginger for 5 minutes, until soft but not coloured. Add the pumpkin or squash to the pan, and then carry on cooking for with the lid on, stirring occasionally, until it starts to soften and turn golden, about 10 minutes. Add the persimmon, replace the lid and continue to cook for another 2 to 3 minutes.
Pour the stock into the pan, turn up the heat and bring to the boil, and then lower the heat and simmer for 10 minutes until the pumpkin is very soft. Pour the cream into the pan, add the herbs, then purée with a hand blender. For an extra-velvety and smooth consistency push the soup through a fine sieve into another pan.
Bring the soup to a slow simmer. Serve piping hot topped with sunflower seeds, a few drops of sunflower oil and a sprinkle of the wild herbs.
Notes
Serve these with chunky garlic croutons made with sourdough bread.
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