pumpkin soup

Once again, a really easy recipe but this time from the most amazing chef, Jamie Oliver. I had to try it! You will love it I am sure about that and I have a feeling that it will be perfect especially for children! It looks so funky and it tastes soooooooo ridiculously good. It is very simple, doesn't have any gourmet ingredients, but still the final result is elegant.

Ingredients:

• 1 pumpkin, peeled and seeded

• 2 tbsp coriander seeds

• 1 tsp ground cinnamon

• 2 dried red chillies

• Olive oil

• Sea salt and freshly ground black pepper

• A bunch of fresh sage, leaves picked

• 1 onion, peeled and finely chopped

• 1 carrot, sliced

• 1 stick of celery, trimmed and chopped

• 1.5 litres vegetable stock

• 4 tbsp sour cream

Instructions: Preheat the oven to 200 degrees. Cut your pumpkin flesh into even-sized chunks and transfer them to a roasting tray. Bash up the coriander seeds, cinnamon, and dried chillies until nice and fine, then sprinkle over the pumpkin. Drizzle with a little olive oil, season with salt, and pepper, then roast in the preheated oven for about 40 minutes until nice and soft. Just before the pumpkin is ready, gently cook the chopped onions, carrots, and celery with a little olive oil in a large pan for 10 to 15 minutes until without coloring. Add the roasted pumpkin to the pan and pour in the vegetable stock. Bring everything to the boil then turn off the heat and blitz to a puree with a hand blender. Meanwhile, fry your sage leaves in a little olive oil for a couple of minutes until crispy. Serve your soup with a swirl of sour cream and a sprinkling of crispy sage leaves in each bowl.

*Instead of coriander seeds I used ground corriander.

*I don't like sour cream so i didn't add any.

*https://www.jamieoliver.com/