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Kate Nash's Pumpkin Soup Recipe

added 27 November 2007 at 15.09

Kate Nash has marked the forthcoming release of new single 'Pumpkin Soup' by releasing her own recipe for the wholesome winter broth.

Kate Nash - who has just been announced as a finalist for Xfm's New Music Award - is set to release the follow up to 'Mouthwash' on December 17.

'Pumpkin Soup' - the third single to be taken from Kate's debut album 'Made Of Bricks' - is (the clue's in the title) a song about yes, pumpkin soup.

So to accompany the release Nash has kindly decided to share not only her musical, but also her culinary skills with Xfm.

Here it is then, set to warm the cockles of your heart through those chilly winter months, Kate Nash's recipe for some tasty pumpkin soupery. (Please note Xfm take no responsibility for tastiness or lack thereof of said soup - enjoy!).  

Ingredients:

1 x large pumpkin, cut into chunks
2 x cloves of garlic, chopped
1 x medium red chilli, chopped
1 x can coconut milk or cream
Lots of fresh coriander leaves
Salt and pepper

Method:

1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and ermove the skin.
2. Chop the flesh into small chunks and cook in boiling water until soft.
3. Meanwhile, add chilli, garlic, half the coriander, salt and pepper to a blender and whiz until well blended.
4. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumpkins into the blender with the chilli mix and blend.
5. Put the mixture back into a saucepan, add the cocunut milk and simmer. if it is too thick, add some of the reserved cooking water.
6. Serve in large bowls and add the remaining chopped coriander.

Next week - New Young Pony Club share their home made 'Icecream' recipe and Meat Loaf share's the secrets of his mama's special meat loaf. 

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