Pumpkin and Cardamom Soup Recipe by Yasmin Khan

An elegant soup that soothes and comforts beyond measure. I eat it with sourdough bread toasted and buttered.

Serves 4pumpkin or butternut squash 1kg, peeled and cut into 3cm piecesoil oliveonion 1 medium, finely chopped carrot 1 medium, finely chopped celery 1 stick, finely chopped potato 1 medium, finely chopped cumin seeds ½ tsp green cardamom 5 seeds, crushed root ginger 4 cm piece, peeled and finely grated garlic 2 large cloves, crushed vegetable stock 500 ml coconut milk 1 can of 400 g for garnish) salt and white pepper thermostat 6.

Place the pumpkin or squash in a roasting pan and drizzle with 2 tablespoons of olive oil and ½ teaspoon of salt. Transfer to the oven and bake for about 25 minutes, until just cooked through.

Meanwhile, heat a little oil in a large saucepan over high heat AVERAGE. Add the onion, carrot, celery and potato and mix well.

Place a lid on the pot so the vegetables can sweat.

Toast the cumin and cardamom seeds by placing them in a dry pan over medium heat for about a minute until their aromas are released, then grind the spices in a mortar and a drumstick, and add them to the onions with the ginger and garlic.

Stir well and sauté for a few minutes.

Add the broth, the can of coconut milk – reserving 4 tablespoons – and ½ teaspoon of white pepper. Cover and simmer for 10-15 minutes, until the vegetables are tender.

When the roasted pumpkin or squash is ready, add it to the rest of the vegetables and simmer for 5 minutes. Then, remove the soup from the heat and blend it in a food processor or with an immersion blender. Taste to adjust seasoning; depending on the amount of salt in your vegetable broth, you can add a little more at this stage, or a little more white pepper.

To serve, pour into bowls and pour 1 tbsp coconut milk into each.

From Ripe Figs by Yasmin Khan (Bloomsbury, £26)< /em >