We have a shed full of pumpkins to eat.
They were damaged by last weeks freezing weather. We don’t often get freezing weather here in West Cork and by the time we thought of the pumpkins it was too late so it’s pumpkin in everything right now.
Today’s soup was livened up by a couple of spoonfuls of Harry’s Nut Butter and a swirl of tamarind.
HNB is an Irish addiction made by the aforementioned Harry with nuts (obv) that’s slightly sweet, kind of salty and a little bit spicy and lifts the soup to a ‘where am I’ level. If you don’t have access to HNB tart up some peanut or cashew butter with a little smoked paprika, maple syrup and tamari or even miso. Actually the possibilities are endless…..
Pumpkin Soup with HNB and Tamarind
1 onion – peeled and chopped
75mls olive oil
1-2 stems celery – diced
500-600g pumpkin – peeled and diced
3 cloves garlic – peeled and finely chopped
200g diced tomatoes or half a can chopped tomatoes
2tbs red lentils ( heaped not level)
2 generous tbs HNB or PB
1 tbs tamarind
salt and pepper
Heat a medium/large saucepan, add the olive oil and chopped onions. Give them a stir then turn the heat to medium.
Cut the celery into quarters lengthwise then chop into a dice. Stir in with th onions.
Peel the pumpkin and chop into a rough dice – doesn’t need to be too small. Add to the pot and stir well. Season with a little salt. Cook for five minutes without browning then add the chopped garlic, stir for a minute or two then add in the tomatoes. If you’re using fresh tomatoes let them cook down. If you are using canned just stir them in . Add the vegetable stock and the red lentils. Taste, season with salt and pepper. Bring to the boil then simmer for 15 minutes.
Stir in the nut butter and tamarind and mix well.
Buzz the soup until smooth and check the seasoning.
Serve with a swirl of creme fraiche and chopped herbs – I have chervil right now but parsley or coriander would be good too.