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. This soup is one of many delicious variations of pumpkin soup!

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

1.5 litres chicken or vegetable stock

Salt and freshly ground black pepper

Zaatar

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.

Pour in 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.

Whilst 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).

When the pumpkin is tender, blend until smooth and velvety.  Check the seasoning and adjust if necessary.

Serve the soup with a drizzle of tahini  on top and a generous sprinkle of the za’atar mix.

This soup can be frozen.