Spiced Pumpkin Soup
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A hollowed out pumpkin acts as the perfect bowl for this spiced soup
Prep Time:
15 minutes
Cook Time:
25 minutes
Makes:
4-6 portions
Not Suitable for Freezing
Ingredients
- 2 tbsp sunflower oil
- 1 onion, chopped
- 125 g celery, diced
- 600 g peeled pumpkin, diced
- 1 tsp fresh ginger, grated
- 2 tsp tomato puree
- 1 tsp curry powder
- 1 tsp garam masala
- ¼ red chilli (optional)
- 600 ml vegetable stock
- 100 ml 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.
