SERVES 4
- 1.5 kg pumpkin, cut into large wedges
- 1 large onion, roughly chopped
- Olive oil
- 1 tbsp butter
- 1 tsp chilli flakes
- 1 tbsp coriander seeds
- 3 cloves garlic, roughly chopped
- 1 litre hot vegetable stock
- 1 carrot, roughly chopped
- 1 stick of celery, roughly chopped
- 2 slices sourdough bread, torn into small pieces
- Preheat the oven to 170C/gas 3. Place the pumpkin wedges onto two baking trays and drizzle them with olive oil.
- Grind together the chilli and coriander seeds with a pinch of salt. Sprinkle the spices over the pumpkin, along with some black pepper. Roast the wedges for 1 hour, or until soft and caramelized at the edges.
- Heat a lug of olive oil over a medium heat then add the roughly chopped carrot, onion, celery and garlic and cook for 15 mins, or until tender but not coloured.
- Meanwhile, melt 1 tbsp of butter in a large non-stick frying pan and cook the torn sourdough for 5 mins or until golden brown and crunchy.
- When the squash is ready, add to the pan along with the hot veg stock. Blend together with a stick blender and add a little more water if you prefer a thinner consistency.
- Ladle into bowls and top with your croutons.