READER REPORT:

Recipe: Sweet and spicy pumpkin soup

EMMA ROBERTSON
Last updated 11:17 19/05/2014
Classic Pumpkin Soup
FAIRFAX NZ
COMFORT FOOD: If it is rainy and miserable this weekend, this pumpkin soup is sure to spice things up.

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NEED TO KNOW

Main ingredient Pumpkin
Type of dish Soup
Course Main course
Cooking time 30 min - 1 hour
Serves/makes 6-8
Special options Vegetarian

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)
Cream (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.


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