Autumn brings us many pleasures. Sweet, velvety pumpkins are one of them and not only for their sweet flavour but they are economical and versatile addition to our menus.
Photo by Simon Lambert.
Lebanese pumpkin soup with za'atar
Serves 6-8
Ingredients
2 Tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
1 celery stick, finely chopped
1kg pumpkin, peeled, deseeded and chopped
3 cardamom seeds, lightly crushed
¼ tsp cinnamon, ground
pinch freshly ground nutmeg
1.5L chicken or vegetable stock
salt and freshly ground black pepper
Za'atar
½ tsp sesame seeds
¼ tsp sumac
1 tsp dried thyme, marjoram, oregano
good pinch of sea salt
To serve
drizzle of tahini
Method
Heat the oil in a heavy-based pan. Add the onion, garlic and celery. Saute over a low heat for 10 minutes.
Add the pumpkin and the cardamom, cinnamon and nutmeg. Cook for 5 minutes.
Add the stock, cover with a lid and bring to the boil. Reduce heat and lower temperature to a gentle simmer and cook for 30 minutes.
When the pumpkin is tender, blend until smooth and velvety. Check the seasoning and adjust if necessary.
While the soup is cooking make the za'atar by toasting the sesame seeds in a dry pan until just toasted. Tip them into a mortar and add the sumac and herbs with a good pinch of salt.
Pound with the pestle until everything is well ground and fragrant. Set aside (this will last for up to a month).
Serve the soup with a drizzle of tahini on top and a generous sprinkle of the za'atar mix.
This soup can be frozen.
