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Pumpkin and Coriander Soup

Recipe Submitted By: bakingmad

This Pumpkin and Coriander Soup is so yummy. Why not make it at Halloween with the inside of your pumpkin lantern.

900 grams	Pumpkin
2 tbsp	Half Spoon Granulated Sugar (Silver Spoon)
2	celery, sliced
2	Onion chopped
2	Cloves Garlic crushed
2 tsp	Lemon chopped or Common Thyme
1 grams	vegetable stock
2	Bay Leaves
grams	Salt & Ground Black Pepper
2 tbsp	Fresh Coriander
2 pinch	Fat Free Fromage Frais
1 tbsp	Thin Chives, very finely chopped

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Preheat oven to 200*C, 400*F, Gas Mark 6.
Peel and de-seed the pumpkins.
Cut the flesh into 2cm (1inch) cubes and place in the bottom of a non stick roasting tray.
Sprinkle with Silver Spoon Half Spoon and bake uncovered for 15-20 minutes until soft. Scrape into a large saucepan and add the celery, onion, garlic and thyme. Add the stock and bay and simmer gently until the vegetables are soft. Remove the bay and liquidise with the fresh coriander until smooth.
Adjust the consistency with a little extra stock if required and season with salt and black pepper.
Return the soup to the original pan to reheat.
Mix together the fromage frais and chives and season with salt and black pepper adding a little cold water to thin down.
Serve the hot pumpkin soup with a swirl of chive cream for garnish.