Pumpkin Soup

Serves 6

• 4lbs of pumpkin
• 1 onion
• clove of garlic
• 1 dsp of olive oil
• 8 cardamom pods
• tsp coriander seeds
• Piment d’Espellete or chilli powder
• single cream (optional)
• 2 thick slices of bread
• ¼ oz butter, or oil
• salt and pepper

Chop the onions and garlic and gently fry in the oil without colouring until softened.

Remove the pod from the cardamom seeds and dry fry with the coriander seeds, grind in a pestle and mortar or crush finely with a rolling pin.

Remove the seeds and soft pulp from the pumpkin. Cut into slices, peel and chop. Put all the ingredients in a pan and cover with water. Bring to the boil and simmer until the squash is tender. Liquidise and correct the seasoning and add the chilli powder to suit your palate.

Cut the crusts off the bread and cut into cubes. Melt the butter (or oil for Vegans) in a frying pan and quickly fry the bread stirring all the time until golden.

Serve by adding an optional swirl of single cream, with the croutons in a separate bowl.