Coffee bean-infused pumpkin soup

Coffee bean-infused pumpkin soup

Try this coffee bean-infused pumpkin soup this winter for a delicious concoction with a lovely, earthy taste.

Blues, a pure-tasting coffee with a deep, earthy taste, nicely balances the flavour of the pumpkin here. If fresh pumpkins are not available, substitute two cans of pure pumpkin purée (not pie filling). Add the purée to the pot with the other cooked and puréed vegetables. Serve as a first course, or any time you want a warming, comforting soup.

Ingredients (serves 4)

2tbsp coconut oil

2 medium-size sugar pumpkins, quartered,
seeds removed and reserved

1 large sweet potato, peeled and quartered

¼ yellow onion, diced

1tbsp minced fresh ginger

2 cloves garlic, chopped

1 sprig fresh thyme, chopped

1 bay leaf

355ml vegetable stock or broth

60ml brewed Talkin’ Blues coffee

120ml heavy cream

Kosher salt and freshly ground black pepper to taste

Toasted pumpkin seeds, for garnish

Directions

Preheat a large saucepan or a stockpot over medium heat until very hot. Add the coconut oil, pumpkins, sweet potato, and onion. Cook for 10 minutes, stirring occasionally, or until the vegetables begin to caramelize.

Stir in the ginger, garlic, thyme, bay leaf, vegetable stock, and coffee. Simmer for 35 minutes, or until the pumpkins and sweet potato are tender. Working in batches, purée the soup in a food processor, returning each batch to the saucepan once it is smooth. Reheat the mixture over medium-low heat.

Whisk in the heavy cream and season the soup with salt and pepper. Top each serving with toasted pumpkin seeds before serving.

To toast the pumpkin seeds, wash them very well, discard any sticky material clinging to them and dry the seeds. Toss with a little coconut oil, salt, and pepper. Roast in a preheated oven at 190°C for 10 minutes, or until crisp.

The Marley Coffee Cookbook by Rohan Marley. Published by Quarry Press, and imprint of The Quarto Group, £16.99. Out now.

Pic credit: c/o Quarry Press, an imprint of The Quarto Group

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