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 Pumpkin Soup with Creole Seeds

serves 6

• 1 large onion, finely chopped
• 2 tbsp cold pressed extra virgin olive oil
• 2 garlic cloves, crushed
•  1 teaspoon cumin seeds 
• 1 heaped tsp fresh thyme leaves 
• 2 bay leaves
• sprinkling of freshly grated nutmeg 
• 1 tsp ground all spice 
• minced chilli in oil according to taste 
• 1.5kg(3lb 5 oz) pumpkin with top and bottom sliced off, quartered, peeled, seeds removed, and the flesh coarsely chopped
• 1.5 litres(6 cups) vegetable stock or 2 tsp of gluten-free vegetable bouillon powder dissolved in boiling water(yeast -and dairy-free are available)
• salt and freshly ground black pepper(don't use salt on detox)

 

Creole seeds

• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp mixed spice*(pie spice)
• 60g (1/3 cup) pumpkin seeds
• 175g(1cup) canned or frozen, unsweetened, sweetcorn kernels, drained or defrosted

 

• Gently cook the onions in 1 tbsp of oil in a large pan over a low heat until soft, but do not let them brown. Add the garlic, cumin seeds, thyme, bay leaves, nutmeg, allspice and chilli and stir together for 1 minute. Stir in the pumpkin, cover with the vegetable stock, and bring to the boil over a medium heat.
• Simmer the soup for about 40 minutes, or until the pumpkin is soft. 
• Prepare the Creole seeds. Mix the paprika, ground cumin, mixed spice (pie spice) and the remaining oil together in a little bowl and toss the seeds in the mixture. Fry them in a non stick pan with sweetcorn for about 3-4 minutes or until dark brown at the edges.
• Leave the soup to cool and then puree in a blender until smooth. Transfer the soup back to the pan, reheat and season to taste with pepper. Stir in the hot Creole seeds and sweetcorn and serve immediately.

 

Adapted from Super Energy Detox

 

 

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Serves 6

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