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 love 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 pureé in batches in a blender.
- Taste the soup and add salt and pepper to your liking.
- Serve topped with pumpkin seeds or Seed Sprinkles.