Delicious and warming pumpkin soup recipe for this time of year! It is a great way of packing in your veggies and using seasonal produce (good for budgets)! This recipe can be adapted to use up what’s left in your fridge as well!
Ingredients:
A healthy glug of oil
1 onion, diced
2 cloves garlic, crushed
Thumb sized piece of ginger, chopped
2 tsp curry powder
2 tsp cumin
1/2 tsp chilli powder
1 pumpkin (or squash), peeled and cubed
Carrots (I added 5 but however many you have!), roughly chopped
Any other vegetables: I added sweet potato and celery as we had some that needed using (I hate wasting any food!).
1 stock cube, with 1 litre water
Salt and pepper to taste
Optional extras: you can add sweetcorn which adds a nice sweet taste! Can top with; Coriander/single cream/chilli flakes/pumpkin seeds
Step 1: Heat your oil in the pan, and add your onions and sauté until they are translucent.
Step 2: Add your garlic and ginger and fry for a few minutes.
Step 3: Then add all your spices and rest of the vegetables and stir all together.
Step 4: Add the stock and water, extra to cover! Add salt and pepper to taste.
Step 5: Simmer until all the vegetables are soft and can be blended.
Step 6: Once cooled blend until smooth!
Step 7: Serve with any of the suggestions above. I love coriander, a spoonful of cream and chilli flakes!
Top tips: cut the pumpkin into large chunks and roast until soft with the skin on, you can then scoop it out easily (much easier than trying to peel!) Also keep the pumpkin seeds and toast them for the top or as an extra snack!
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