Master Halloween

I love Masterchef. And judging by how many Facebook statuses I see about it, so does the rest of the country. What better on an evening to cuddle up with the cat and watch the Masterchef contestants battle it out concocting amazing food? So in my quest to bring the Edible blog readers some wonderful things, I was stoked to be offered some recipes from Masterchef Champion 2010, Lisa Faulkner. 

Before you get your saucepans at the ready, I just wanted to touch on the Hotpoint Campiagn for Cooking Confidence – a campaign encouraging us all to become more adventurous in the kitchen. Lisa is leading it and check out Lisa’s confident approach to cooking, plus a whole range of tips and advice at www.hotpoint.co.uk/vitalingredient 

This first recipe couldn't be more fitting this week with Halloween at the weekend and lots of carved out pumpkins to use up. I do hope you're not throwing out the delicious insides! Plus the weather has been miserable this week and this recipe will be sure to warm your cockles. 

More recipes to come over the next few weeks. Thanks Lisa! 

Warming Pumpkin Soup

A seasonal favourite for all the family.

Serves 4.

Preparation time : 20 minutes, Cooking time: 8-10 minutes

Ingredients:

2 tablespoons Olive oil

½ teaspoon coarse ground coriander seeds

½ teaspoon coarse ground fennel  seeds

1 teaspoon turmeric

1 Large red onion, finely diced

2 cm piece of fresh ginger, peeled & finely diced

2 fresh red chilies, deseeded & finely diced

2 cloves of garlic, finely diced

2 lemon grass stalks with the ends crushed

2 tablespoons of freshly squeezed lime juice

1 kg fresh pumpkin, peeled and cut into approximately 2cm square pieces

600ml vegetable stock

400ml coconut milk

Salt – to season

Fresh coriander – chopped to garnish

Method:

1 Heat the olive oil in a large solid based pan.

2  Lightly fry the coriander and fennel seeds, and turmeric together for 2 minutes

3 Add the diced onion, ginger and garlic, and fry for a further 3-4 minutes

4 Add the stock, pumpkin, diced chilies and lemon grass, stir well, gentle bring to simmering point and cover.

5 When pumpkin is semi soft, add the coconut milk and simmer further until the pumpkin is totally soft.

6 Take out the lemongrass, add the lime juice, put in blender until smooth.

7 Serve with fresh coriander to garnish