There’s a warm spiciness to this bright and beautiful soup – made all the more delicious with P.D.O. Spanish persimon®.
Preparation time: 15 minutes
Cooking time: 30 minutes
- 2 P.D.O. Spanish persimon®
- 20g butter
- 1 large onion, finely chopped
- 1tbsp grated fresh root ginger
- 1/2tsp chilli powder
- 1 large garlic clove, crushed
- 1tsp ground turmeric
- 1tsp cumin seeds or ground cumin
- 500g prepared pumpkin or butternut squash (i.e. peeled, deseeded and chopped)
- 2 vegetable stock cubes, dissolved in 1 litre hot water
- 150g low fat soft cheese
- Salt and freshly ground black pepper
- 4tbsp natural yogurt
- Toasted mixed seeds
- Sprigs of mint or coriander
- Cut the leafy tops from the Spanish persimon® and cut a few thin slices for garnish. Set these aside. Chop the rest of the flesh into chunks.
- Melt the butter in a large saucepan. Add the onion and fry it gently for about 3 minutes, then add the ginger, chilli, garlic, turmeric, cumin and persimons. Fry gently for 1-2 minutes.
- Tip in the pumpkin or butternut squash and add the vegetable stock. Heat until simmering, then turn the heat to low and cook gently for about 20-25 minutes, partially covered, until the vegetables are soft and tender.
- Transfer the mixture to a blender or food processor and add most of the soft cheese, reserving about 40g for garnish. Blend the soup until completely smooth. Return it to the saucepan and reheat until piping hot. Taste and adjust the seasoning.
- Ladle the soup into warmed bowls, then mix the reserved cheese with the yogurt and spoon on top. Serve, garnished with persimon® slices and toasted mixed seeds, with sprigs of mint or coriander.
Cook’s tip: To store the soup, cool it quickly, then refrigerate for up to 3 days, or freeze for up to 3 months. To make the soup suitable for vegans and those with a dairy intolerance, use olive oil instead of butter and omit the soft cheese, and choose a non-dairy yogurt.
Recipe photography and stylist by Donna Crous.