In life, quick and easy rarely equates to good, but in this case, that rule doesn't apply. As the weather mercifully cools, it's time to add to your soup arsenal...and this warming and aromatic spiced carrot and pumpkin soup is a great one to add to your hit list.
3 tablespoons vegetable oil
2 tablespoons coriander seed
3 cloves of garlic, peeled and finely chopped
2 brown onions, peeled and coarsely chopped
1 teaspoon sea salt
1 teaspoon ground white pepper
1 tablespoon brown sugar
1 teaspoon five spice powder
10 carrots, unpeeled, tops removed, cut into chunks
1/2 Jap pumpkin, skin and seeds removed, cut into chunks
Enough rich chicken or vegetable stock to cover solids (about 1.5L)
2 tablespoons good quality EVO (I love Alto Olives)
In a large saucepan, heat the 3 tablespoons of oil over low heat, then add the coriander seeds and toast until aromatic. Add the garlic, onion, salt, pepper, sugar and five spice, stir to combine and bring the heat up to medium. Sauté until the onions are translucent, but haven't taken on colour. Add the carrot and pumpkin, and cook for a further 5 minutes. Pour in enough stock to cover the vegetables and bring to a simmer. Cover and cook until the vegetables collapse under the pressure of a spoon. Carefully remove the pot from the stove and using a stick blender, blitz until smooth. Taste to season and serve with a drizzle of olive oil.