- Set a large, heavy-based pot over a medium heat. Add 3 tbsp olive oil and once warm add the onions and celery. Season with a punch of Maldon Chilli Sea Salt and cook for 12-15 minutes over a medium heat until soft and lightly golden. Add the garlic, ginger, cumin, coriander and cubed pumpkin. Cook for a few minutes, stirring regularly, until fragrant then pour in the stock.
- Bring to a simmer and cook for 25-30 minutes until the pumpkin is very tender. Leave to cool a little then transfer to a blender and blitz until smooth.
- For the topping, set a small frying pan over a medium heat. Add the olive oil and pumpkin seeds and fry for a few minutes until the seeds are beginning to pop. Add the garlic and fry for a minute or two, stirring and keeping a close eye, until the garlic is lightly golden and fragrant. Remove from the heat and stir in a pinch of Maldon Chilli Sea Salt.
- To serve, ladle the soup into deep bowls, drizzle with yoghurt/sour cream and top with the seedy garlic mix.
Serving: 4-6
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
For the soup:
3 tbsp olive oil
2 onions, finely chopped
2 sticks of celery, finely chopped
Maldon Chilli Sea Salt
4 garlic cloves, finely chopped
Thumb of ginger, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1kg pumpkin, peeled and cubed
1.25 litres chicken or veg stock
For topping:
3 tbsp olive oil
50g pumpkin seeds
2 garlic cloves, thinly sliced
Maldon Chilli Sea Salt
Greek yoghurt or sour cream, loosened with a little water if thick
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