Recipe: Sweet and spicy pumpkin soup
This soup is cheap, easy to make, and great on cold winter nights.
I especially love making it when I'm sick with a cold.
You can up the ground chilli to 1/2 tsp if you want more of a kick.
This recipe produces quite a large amount which can be frozen and reheated.
|1 onion, chopped|
|2 cloves garlic, finely chopped or crushed|
|1/2 tsp ground ginger|
|1/2 tsp ground cinnamon|
|1/2 tsp ground mixed spice|
|1/4 tsp ground chilli|
|1 tbsp brown sugar|
|Half a crown pumpkin, scooped and peeled|
|1L chicken or vegetable stock|
|Handful chopped parsley (optional)|
|Olive oil, salt, pepper|
|1. Heat 1tbsp oil in a large saucepan on a low heat. Add onion and garlic; sautee until onion is translucent.|
|2. Add dry spices and sugar and cook about 4-5 mins, coating the onion and garlic well.|
|3. Roughly chop pumpkin into about 8 pieces. Add to the pot and coat in the spices.|
|4. Add stock and bring to the boil.|
|5. Reduce heat and simmer for about 30 mins or until pumpkin is tender.|
|6. Remove from heat and blend in a food processor or with a stick mixer.|
|7. Add cream (I only use about 1/2 cup) and chopped parsley if desired; season to your liking.|
|8. Serve hot with some crusty bread or croutons.|