Spiced Pumpkin Soup
Ingredients
- 1 Sugar Pumpkin (or 2 15oz/425gram cans pumpkin)
- 1 Tbsp butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger peeled and grated *
- 1 1/2 teaspoons curry powder
- 3/4 teaspoon ground cumin
- Pinch ground cinnamon
- 1/8 teaspoon black pepper
- ½ tsp salt (or to taste)
- 4 cups stock
- 1 bay leaf
- 3 Tbsp heavy cream
- Toasted pumpkin seeds
Preparations:
- Cut pumpkin in half, scoop out seeds and place face down on baking paper on a cookie tray and bake at 350/175 for 1 hour *
- Cool slightly, then blend in a food processor or blender until smooth
- Saute onion and garlic in the butter on medium heat until soften (5-6 minutes)
- Add spices and cook for 1-2 minutes or until fragrant
- Add stock, pumpkin and bay leaves and increase heat to bring to a boil
- Reduce heat to low, cover and simmer for 15-20 minutes
- Remove bay leaf and use an immersion blender or blender to puree your soup
- Serve with a dollop of cream or yoghurt, and a few roasted pumpkin seeds (pepitas)
- I’ve taken to keeping my ginger in the freezer, then just grating it frozen to add to recipes. That way I’m never tossing out ginger that’s gone mouldy!
- If you have the time, use the seeds you’ve taken out of the pumpkin to roast and garnish your soup.