Wild Herbed Pumpkin and Persimmon Soup
By Meeta K. Wolff
Prep Time: 30 min
Total Time: 50 min
- 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
- 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.
Serve these with chunky garlic croutons made with sourdough bread.
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