Name: Pumpkin Soup with Coriander and Chilli Gnocchi
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 6–8
Ingredients: 1.75 litres (3 pints) water; herb potato gnocchi, made with 2 tablespoons finely chopped fresh coriander and 2 small red chillies, chopped very finely; vegetable oil; Tabasco sauce; 4 garlic cloves, crushed with 1 teaspoon salt; 1 tablespoon finely chopped fresh parsley; 1 tablespoon chopped fresh sage; 1 kg (2 lb) slice of pumpkin; 2 celery sticks, chopped; salt; 1 carrot, chopped; 2 tablespoons olive oil; 1 leek, chopped; 1 large onion, chopped; 1 tablespoon chopped fresh thyme

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
1 hr 30

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

The slightly sweet, mild favour of pumpkin goes very well with celery, and when pumpkin is puréed with leeks it takes on a silky texture. For this soup I’ve pepped up the flavour with lots of garlic, sage and thyme. The coriander and chilli potato gnocchi (dumplings) are a surprising but very successful optional addition.

Ingredients

For the soup

1 kg (2 lb) slice of pumpkin
2 tablespoons olive oil

Method

Cut the pumpkin into manageable pieces, scoop out the seeds and reserve them. Peel the pumpkin and cut it into 2.5 cm (1-inch) cubes.
Heat the olive oil in a large pan and stir-fry the garlic with the sage and thyme, but don’t let it burn. Add the onion, leek, carrot, celery and pumpkin flesh, and increase the heat slightly, stirring the vegetables around for abou