Recipe: Spiced Pumpkin Soup

Now that we’re into Autumn, one of my favourite things to make is soup. There’s nothing better on a drizzly day than snuggling up on the sofa with a big bowl to warm you up. It’s generally quite quick and easy to make, plus it’s really healthy and a great way of getting that extra bit of veg into your diet too. One of my favourite soup ingredients is pumpkin, but if you can’t find any, butternut squash will do just fine.

This soup doesn’t take much time to come together and has a little bit of a kick to it, so if you’re not a chilli fan you might want to reduce the amount. I like to serve this with a nice thick slice of granary bread.

Ingredients

  • 750g pumpkin
  • 1 large onion
  • 3 cloves garlic
  • 5 carrots
  • 1 tsp ground cumin
  • 2 chillies (deseeded if you don’t like too much heat)
  • 2 litres vegetable stock

Method

  1. Peel and deseed the pumpkin and then roughly chop all of the ingredients into smallish bitesized chunks. This doesn’t need to be too precise as the soup will be blended, but the chunks should be roughly the same size to ensure they cook evenly
  2. In a large pot, add a splash of olive oil, the onion and the garlic. Cook for around 5 minutes or so until the onion has softened
  3. Add the pumpkin and cook for around 10 minutes or so until the pumpkin starts to take on some colour
  4. Add the carrots, the cumin and the chilli and cook for a few minutes
  5. Add the stock and bring to the boil. Once the stock has started to boil, reduce the heat to a simmer
  6. Simmer until the pumpkin and carrots have cooked through and can be pierced with a knife
  7. Blend until smooth and then check for seasoning. Add a pinch of salt and pepper if required
  8. Serve with some crusty bread