Spiced Roast Pumpkin Soup with Paprika Creme Fraiche

Pumpkin soup is one of my favourite soups it’s always silky smooth and the saffron gives it elegance and deep rich colour. When I worked at Marchesi in Milan we served pumpkin soup with fresh white truffles shaved at the table a shoot of Arametto and fresh Ameretto macaroons it was a glorious beautiful dish, if I close my eyes and think back I can still taste and smell the amazing aroma. I savour those kinds of memories of truly inspired dishes.

INGREDIENTS TO GET READY

1 x Pumpkin 1.2kg

200ml x Chilli Infused Olive Oil

1 x Pinch Dried Chilli Flakes

5g x Corriander Seeds

6 x Cloves Garlic

2 x Medium Onions

4 x Sticks Celery

1 x Red Chilli

2x Carrots

1x Teaspoon Paprika

1 x Pinch Saffron

2l x Vegetable Stock

4 x Fresh Bay leaves

100ml x Harissa sauce

PUT IT TOGETHER

1. Seeds from the pumpkin should be thoroughly washed and dried before use. Begin by placing the seeds in a mixing bowl and combining them with a generous Dessertspoon of paprika, a pinch of cinnamon, 20g of caster sugar, and a glut of garlic-infused oil. Mix all the ingredients well, ensuring the seeds are evenly coated.

2. Preheat the oven to 180°C (356°F) and prepare a parchment-lined baking sheet. Spread the seasoned pumpkin seeds in a single layer on the parchment and place them in the oven. Allow them to bake for approximately 20 minutes, or until they turn a beautiful golden brown and become crispy. Once ready, remove them from the oven and set them aside for later use as a garnish.

3. To prepare the pumpkin itself, use a very sharp knife to peel the skin. Once peeled, carefully cut the pumpkin in half and remove any seeds and stringy parts. Wash the seeds in warm water until they are clean and free from any silk. Dry them thoroughly and retain them for garnishing purposes.

4. Cut the pumpkin into approximately 10 segments and place them on a baking tray. Drizzle the segments with some chilli oil to add a hint of spice. Preheat the oven to 180°C (356°F) and roast the pumpkin for around 30 minutes or until it turns soft and acquires a golden brown color.

5. In a deep saucepan, add the remaining chilli oil and cook the finely chopped mirepoix consisting of onions, celery, carrots, and garlic until they become soft and golden brown. Add the saffron, chilli, bay leaf, paprika, and chilli flakes to the mixture. Mix all the ingredients well, allowing the flavors to meld together.

6. Now, introduce the roasted pumpkin segments to the saucepan and cover them with the stock and Harissa. Reduce the heat to a simmer and let the soup cook for approximately 40 minutes, allowing the flavors to develop and the pumpkin to further soften.

7. Once the soup has finished cooking, transfer it to a liquidizer and blend it until it achieves a silky smooth consistency. To ensure a refined texture, pass the blended soup through a fine chinois.

8. As Halloween approaches, an excellent way to serve the pumpkin soup is by ladling it into small pumpkins. This adds a festive touch to the presentation. For garnish, drizzle a few drops of Harissa on top, along with some paprika creme fraiche. Finally, sprinkle the roasted pumpkin seeds and chickpeas over the soup to provide a delightful crunch and visual appeal.