Pumpkin and Coriander Soup

On the back of our visit to Apt market and the impromptu purchase of a Potimaron, I made this warming autumnal soup.  The goat's cheese is from Saignon and was very mild and sharp. The bread was from the organic bread stall at Apt market, it is made from Kamut, an ancient Egyptian wheat also known as King Tut's wheat as it was said to have been found in his tomb.  Not your traditional Sunday lunch, but it suited us well.

Pumpkin Soup (serves 4)

1 tbsp olive oil 

1 large onion, diced 

3 carrots, chopped into fairly small pieces

2 sticks of celerey, diced

4 slices of bacon, chopped 

25g/1oz fresh ginger, grated

½ tsp ground cumin

450g/1lb pumpkin diced

a few stalks of fresh coriander

600ml/20fl.oz vegetable stock

Salt and black pepper

1 tbsp chopped coriander

Extra coriander to garnish

Heat the oil in a large saucepan, add the onion and sauté until softened, add celery and sauté for a few minutes. Add bacon and allow to brown with the vegetables.

Add the ginger, garlic and ground cumin and continue to sauté, stirring constantly for one minute. Then add the pumpkin and stir to coat well. Add the vegetable stock, coriander stalks, salt and pepper, bring to the boil and then reduce the heat, partially cover and simmer for 15 minutes until the pumpkin is tender. Stir in the chopped coriander, then remove from the heat and process in a blender – process in the saucepan using an electric hand blender or pass through a sieve. Garnish with whole coriander leaves.