4 tablespoons olive oil
2 onions, finely chopped
500g butternut squash, peeled, deseeded and chopped into chunks
500g pumpkin, peeled, deseeded and chopped into chunks
700ml vegetable or chicken stock
1 small pot of double cream
Pinch of smoked paprika
Pinch of ground cumin
Pinch of ground coriander
4 slices of wholemeal bread, cut into cubes for croutons
A small handful of pumpkin seeds
Fry the onions in half the olive oil for five minutes until soft, then add the butternut squash and pumpkin for a further eight minutes.
Pour stock into the pan and season with salt, pepper, spices and paprika. Bring to boil and simmer until the vegetables are soft.
Add cream, bring back to a gentle boil and puree with a hand blender or put into a food processor and whizz it up until smooth.
Meanwhile make the croutons by carefully frying the cubes of bread in the remaining oil until crisp and brown. Add the pumpkin seeds and toast for a few minutes.
Serve soup in warm bowls and sprinkle croutons and seeds on top.
Wine suggestion: Framingham, “Classic” Pinot Gris, Marlborough, New Zealand
Taken from Robert’s latest book: “An Epicurean Odyssey: More Sommelier Stories”
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