This resilient pumpkin had been sitting on my kitchen table for over a month and I have been wanting to make pumpkin soup. Maltese pumpkin soup. This soup has semolina and tomato paste. I have also added sausages. It is meant to be Maltese sausage but I have had to improvise a little. I used pork sausages and coriander seeds.
Pumpkin soup is perfect for the colder months. So many versions are out there but traditionally we add semolina and tomato paste (among a few other things). I have also added celery, coriander seeds and pork sausage. I will soon have to make my own Maltese sausage as I can’t find them in London and I really do miss eating them.
We didn’t grow pumpkin on the farm in large quantities but we did grow it for ourselves. Those leaves are itchy and I could imagine not fun picking in warm weather. So many varieties out there. I used a large crown prince variety this time.
- 1 large pumpkin peeled and diced
- 2 tablespoons tomato paste
- 2 onions chopped
- 1 stick celery
- 3 garlic cloves crushed
- 2 tablespoons coriander seeds
- 4 sausages chopped plus two for decoration
- 1.5 litre chicken stock
- 100 grams course semolina
- Olive oil
- Salt and pepper
- Grated cheese and chopped parsley for serving
- Preheat oven to 180oC.
- Place pumpkin on a tray and place in the oven for 30 minutes until golden and soft.
- While the pumpkin is in the oven fry the onion in a large pot with olive oil for 10 minutes until soft.
- Fry the garlic and tomato paste for two minutes.
- Add in the celery and 2 sausages. Fry for a further 10 minutes.
- Add in the pumpkin and stock. Bring to a boil and then reduce to a simmer.
- Simmer for 45 minutes.
- Blend with a hand blender and season to taste. If you feel the soup is too thick add in more stock. The semolina will also absorb more liquid so take this into consideration.
- Once the soup has been simmered add in the course semolina and simmer for a further ten minutes.
- Serve with chopped parsley, grated cheese and crumbled cooked sausage.