A posh cod soup to keep one fired up in autumn!

Loyal Crabbie’s fans, here is our third spiffing dish in our weekly roundup for one to enjoy!

Do have a dabble at our Yellow Pumpkin and Ginger Soup with Coriander Crusted Cod whilst enjoying a spiffingliy refreshing Crabbie’s Alcoholic Ginger Beer.

One will require for the soup: 3tbsp vegetable or olive oil, 1 medium onion, peeled and chopped, 500g pumpkin, deseeded, peeled and roughly chopped, 1 tbsp freshly grated ginger, 1 small green chilli, deseeded and finely chopped, 40g sugar, 50ml dry white wine, 400ml vegetable or chicken stock, 30ml double cream (optional), 1/4tsp cinnamon powder, red pepper corns, lightly crushed for garnish.

Method: Heat the oil, the grated ginger and the chilli for a minute and then add the onion. Saute the onion for 3-5 minutes and then add the pumpkin, cook for a further 3-4 minutes. Add sugar, salt and white wine and reduce wine to half. Add the stock and cream and cook for a further 10 minutes. Cool slightly and then blend the soup with a hand held blender until smooth. Pass the soup through a fine sieve and add the cinnamon powder. Keep warm until required.

For the cod: Take 300g clean cod fillet, cut into 4 pieces, 1/2tsp coriander seeds, toasted and crushed, 2tbsp of black pumpkin seeds, toasted and crushed, 1/2tsp coriander leaves, dried and powdered, ginger julienne, deep fried to crisp texture (optional), salt and pepper to taste, oil and butter to pay fry.

Method: Heat oil in a pan, dust the fillets with the spices and pan-fry each side for 1-2 minutes. Baste with butter and finish in the oven.

For one’s greens: 2tbsp vegetable or olive oil, 1tbsp finely chopped garlic, 1/4tbsp crushed black pepper or red chilli flakes, 200g baby spinach, 1/4tsp turmeric powder ¼ coriander powder, salt to taste.

Method: Heat the oil in a pan with the chopped garlic until light brown. Add in the chilli flakes or pepper, spinach leaves and spices and sauté lightly until the leaves wilt, season and remove from the heat. Place in the middle of a deep bowl, pour the soup around the greens and place the fish on top of the greens. Garnish with coriander dust and the ginger julienne and sprinkle with crushed red pepper.

As always chaps, do let one know how you get on.

Chin Chin for now!