Another Autumn recipe, this time inspired by Bryant Terry, whose Vegan Soul Kitchen not only offers healthy, seasonal, lipsmackingly tasty African-American recipes, but also suggests a soundtrack for each recipe – a great way to bring the divine into the kitchen!
My daughter made this soup for me, I think she used her own soundtrack, but the song Bryant recommends is ‘Summer Sun’ by Koop (Waltz for Koop – Alternative Takes). She also made a few changes to ingredients, depending on what we had in the house.
2 tablespoons olive oil
1 small butternut pumpkin, peeled, deseeded and diced
1 small leek, washed and chopped
1 large onion, chopped
2 large pears (we used Beurre Bosc, but you could use any ripe variety)
5 cups (1.25 l) vegetable stock
1/2 teaspoon herbes de provence, or thyme
1 cup (250 ml) coconut milk
salt and pepper
Fry the leeks and onion gently in the olive oil, until softened, about 8-10 minutes.
Add the butternut, pears and herbs and cook for about 5 minutes.
Add the stock and bring to the boil. Then lower the heat and simmer for about 20 minutes, or until the pumpkin is meltingly tender.
Stir in the coconut milk.
Use a stick blender, if you have one, to puree the soup, otherwise puree in batches in a blender.
Taste the soup and add salt and pepper to your liking.
Serve topped with pumpkin seeds or Sea Seeds.