Serving Size : 6 Preparation Time :0:15
Categories : Soups Cuisine: "Australian Style"
800 grams pumpkin -- peeled
1 large leek -- washed & chopped
25 grams butter
1 tablespoon olive oil
1 orange
1 teaspoon coriander seeds, cracked
1 tablespoon coriander leaves & stalks
1 litre vegetable stock
To Serve
3 tablespoons creme frâiche
3 tablespoons coriander leaves -- chopped
Remove the rind from the orange and make a bouquet garni using rind, coriander seeds, leaves and stalk.
Heat a large casserole and gently cook the chopped leek until soft but not coloured. Add the pumpkin chopped into 3cm chunks. Add the vegetable stock with the bouquet garni and simmer for about 90 minutes until the pumpkin is very well cooked. Remove the bouquet garni and discard.
Pass the mixture through a Mouli sieve or liquidise into a clean pan and reheat. Add the juice of half the orange, check for seasoning, if a stronger orange taste is preferred juice the other half orange and add.
Pour into bowls (or into warmed scooped out mini pumpkins if available). Add half a tablespoon of creme frâiche and half a tablespoon of coriander leaves.
Source:
"sylv@nicebites.com"
