The pumpkin in Moore Wilsons at the moment is so devine that I figured why not make my first soup for the winter season.
With regard to the chicken, if you don't like hot spice don't add the cayenne but ill just say that when you put the soup and chicken together, you lose the heat.
1 whole medium pumpkin
2 tbsp honey
1 tbsp ground cumin seeds
1 tsp ground fenugreek
1 tsp ground coriander
2 tsp ground black pepper
4 c chicken stock
1 c water
1 small tub of sour cream
2 tbsp olive oil
4 chicken breasts
1 tbsp sea salt
1 tbsp mild paprika
1 tsp garlic powder
1 tsp onion salt
1 tsp dried oregano
1 tsp ground black pepper
1 tsp brown sugar
1/2 tsp cayenne pepper
1/2 tsp mustard powder
3/4 tsp ground white pepperP
Peel and cube half the pumpkin, place the other half back in the fridge. Place the chopped pumpkin in a snap lock bag with honey, spices and 2 cups of chicken stock. Seal the bag and place on a dish. Leave to marinate overnight.
Preheat oven to 180 degrees.P
Peel and cube the remaining pumpkin, place in a roasting dish. Add 1/2 cup water and cover with tin foil. Take the marinated pumpkin and place everything in another roasting dish. Cover with tin foil.
Roast for 40-50 minutes or until cooked through.
Place all the pumpkin and liquid in the kitchen whiz and blend till smooth. If it has a little trouble moving, give it a stir and add drops of water until blended.
Pour into a large saucepan, add the remaining chicken stock, cream and water then bring to the boil. Turn down to a simmer and cook for an hour or longer. If you think the consistency is too thick, just add water.C
Place olive oil in a dish.
In a plate combine all the spices and powders. If you find it a little lumpy place in a mortar and pestle and grind until smooth.
Coat the chicken throughly and place on the oiled dish.
Bake uncovered for 30 minutes. Cover with foil and rest for 10 minutes.
Slice in chunks and serve with lemon wedges.P
Pour into a heated bowl, place the sour cream on top and swirl it through the soup. Sprinkle with parsley. Serve.
Serve with warm crusty bread, extra sour cream and a bottle of white.