Spicy Pumpkin Soup

Ingredients

• 1 tablespoon olive oil
• 2 onions (diced)
• 1 cm ginger (grated (or 1 teaspoon pre-chopped ginger – see Note 1))
• 2 cloves garlic
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon dried chilli flakes ((or to taste))
• 1 kg pumpkin (cut into 1cm cubes (see Note 2))
• 500 ml vegetable stock ((from a cube is fine – I used 1 x Kallo organic vegetable stock cube))
• Salt and pepper (to taste (See Note 3))
• 50 ml coconut cream ((optional))
• Pumpkin seeds (for garnish (optional))

Instructions

1. 1

   Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 4 minutes, with the lid on, until softened but not brown. Stir occasionally.

2. 2

   Add the ginger, garlic, garam masala, cumin, turmeric and chilli flakes and fry for 1 more minute on low, stirring frequently. Add a small splash of water if it gets too dry.

3. 3

   Add the chopped pumpkin, vegetable stock, salt and pepper and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the pumpkin is quite soft.

4. 4

   Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 4.)

5. 5

   If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. You may also wish to check the seasoning at this point too. If the soup is a little thick for your tastes, add a little extra water at this point to achieve your desired consistency.

6. 6

   Optional: Turn off the heat and stir through 50ml coconut cream and/or add a swirl of coconut cream to the soup once you’ve put ladled it into the bowls.

7. 7

   Ladle the soup into bowls, garnish with pumpkin seeds (optional) and serve with homemade bread.