Lightly Spiced Pumpkin Soup
found in Starters - Soup
 | Vegetarian |  | Nut Free |  | Gluten Free |
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Prep: 40 minutes
Cook: 20 minutes
Difficulty:
Moderate
This soup freezes well, so it's a good idea to make a few batches and freeze in individual portions.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 tsp ground ginger
- 1 garlic clove, finely chopped
- 500g pumpkin, flesh only, cubed
- 1 potatoes (Maris Piper), sliced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 550ml vegetable stock
- 100ml double cream
- 25g pumpkin seeds
Directions
1
Heat the oil in a pan and cook the onion until soft. Add the ginger and garlic and cook for 1 minute.
2
Add the pumpkin, potato, spices and stock, and heat until simmering. Cover and simmer for 20 minutes.
3
Cool for 20 minutes, then puree the soup in a blender.
4
Stir in two-thirds of the cream and extra stock if needed. Reheat and pour into bowls. Season and serve with a drizzle of cream and pumpkin seeds.
