Pumpkin Soup With Coriander Pistou France

Ingredients:

• 500 g pumpkin flesh cubed
• 4 fresh thyme sprigs
• 4 garlic cloves peeled but left whole
• 4 tablespoons olive oil
• 1 onion chopped
• 2 celery ribs sliced
• 1 red chili pepper deseeded and chopped
• 1 1/4 liters vegetable stock
• salt and pepper as needed
• 25 g coriander leaves
• 1 garlic clove crushed
• 1 tablespoon blanched almond chopped
• 4 tablespoons extra virgin olive oil
• 1 tablespoon freshly grated parmesan cheese
• salt pepper

Steps:

• Put pumpkin thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer
• 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
• Meanwhile heat remaining oil in a deep saucepan Gently fry onion celery and chili for 10 mins or until softened
• 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
• Discard thyme sprigs then transfer the soup to a food processor or blender and puree in batches until smooth Keep warm
• 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