Pumpkin Soup With Coriander Pistou (France)

• 500 g pumpkin flesh, cubed
• 4 fresh thyme sprigs
• 4 garlic cloves, peeled but left whole
• 4 tablespoons olive oil
• 1 onion, chopped
• 2 celery ribs, sliced
• 1 red chili pepper, deseeded and chopped
• 1 14 liters vegetable stock
• salt and pepper, as needed
• 25 g coriander leaves
• 1 garlic clove, crushed
• 1 tablespoon blanched almond, chopped
• 4 tablespoons extra virgin olive oil
• 1 tablespoon freshly grated parmesan cheese
• salt & pepper

1. Put pumpkin, thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer.
2. Add half of the oil and toss gently to coat well.
3. Season liberally with sat and pepper and roast in a preheated oven, 200C (400F), Gas Mark 6, for 30 minutes, until charred and softened.
4. Meanwhile, heat remaining oil in a deep saucepan.
5. Gently fry onion, celery and chili for 10 mins or until softened,.
6. .Add the stock, bring to a boil and simmer, covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings, return to boil and simmer for 5 minutes.
7. Discard thyme sprigs, then transfer the soup to a food processor or blender and puree in batches, until smooth, Keep warm.
8. Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste, or use a mortar and pestle.
9. Spoon the soup into warmed bowls and swirl a llittle pistou in each one.

thyme, garlic, olive oil, onion, celery, red chili pepper, vegetable stock, salt, coriander leaves, garlic, blanched almond, extra virgin olive oil, parmesan cheese, salt

Taken from www.food.com/recipe/pumpkin-soup-with-coriander-pistou-france-373527 (may not work)