A hollowed out pumpkin acts as the perfect bowl for this spiced pumpkin soup. The ideal spook-tacular starter for a Halloween party.
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Ingredients
2 tbsp sunflower oil
1 onion, chopped
125g celery, diced
600g peeled pumpkin, diced
1 tsp fresh ginger, grated
2 tsp tomato puree
1 tsp curry powder
1 tsp garam masala
¼ red chilli (optional)
600ml vegetable stock
100ml milk
1 onion, chopped
125g celery, diced
600g peeled pumpkin, diced
1 tsp fresh ginger, grated
2 tsp tomato puree
1 tsp curry powder
1 tsp garam masala
¼ red chilli (optional)
600ml vegetable stock
100ml milk
Method
- Heat the oil in a saucepan. Add the onion, celery, pumpkin and ginger. Fry over a high heat for 3 minutes.
- Add the spices, chilli and tomato puree. Fry for one minute.
- Add the stock, cover with a lid, bring up to the boil, then simmer for 20 minutes until tender.
- Whiz until smooth using a hand blender. Stir in the milk and season.
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