Fright night is nearly upon us and I love to roast a pumpkin or two before the big event. When I was a kid we didn’t really celebrate Halloween. Many years ago in the UK we would celebrate Guy Fawkes or bonfire night. Halloween seems to have taken over and honestly I’m pleased.
We now have a wider variety of pumpkins in the UK supermarkets. Which is great when you enjoy making recipes with it. I have made so many pumpkin soups over the years that I decided to spice it up this year. The soup had a spooky kick that we loved and we think it would be prefect for fright night or dare I say it, bonfire night! Below is a video and recipe for you.
What are your favourite foods to eat over this period? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Large saucepan
- Teaspoon
- Blender
Ingredients
- Cannellini beans x 300g
- Onion x 1
- Carrots x 1
- Celery x 1
- Harissa spices x 1 tsp
- Pumpkin puree x 200 mls
- Chicken stock x 600 mls
- Salt and pepper to taste
Method
- Soak the cannellini beans overnight.
- Drain the beans through a colander and rinse them well.
- Add the beans to a large saucepan and cover the beans with water and then 2 inches above that as well.
- Put baking powder and salt to your tastes into the water and turn the heat onto high.
- Boil the beans for at least 20 mins.
- When they start to soften remove from the heat.
- Pour through the colander and rinse.
- Set aside.
- Peel, slice and dice the carrot.
- Cut the the top and bottom from the celery and then slice it.
- Peel, slice and dice the onion.
- Set these ingredients aside too.
- Put a large pan onto a medium to high heat on the hob and add oil to the base.
- Leave the pan to heat up.
- Once hot add in the onions and fry until they start to turn golden brown.
- If the pan get to hot turn the heat down and add water to the base.
- Next add in the carrots and celery and fry until they start to soften.
- When the are soft pour over the chicken stock or bone broth.
- Now pour in the puree and add in the cooked beans at the same time.
- Bring to the boil and then turn the heat down.
- Leave the soup to simmer for about 10 – 15 minutes.
- Remove from the heat and leave to cool.
- Once the soup has cooled pour into the blender.
- Blend the soup together until smooth.
- Pour the soup back into the saucepan and gently heat up.
- When warm serve and enjoy.
Spicy Pumpkin and Coriander Soup was a yummy soup. It was easy to prepare and cook. The soup can be prepared in advance of a meal and frozen. All of the ingredients are freezable. That means you can also make a large batch and freeze it too. Plus it makes very scrummy leftovers as well. However you decide to eat this soup, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 