Page title and description
Soups & stews
Spiced pumpkin soup
This quick-to-make, bold and warming soup is a great one for autumn. Serve with a swirl or cream or yoghurt, and some bread to mop up.
Ingredients
- 1 tbsp oil for frying, e.g. vegetable or sunflower
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1kg pumpkin, peeled and diced
- 2 medium to large potatoes, peeled and diced
- 2 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp nutmeg, grated
- 1 litre veg stock
- cream or yoghurt, to serve
- ¼ tsp ground cinnamon, to serve
- toasted pumpkin seeds, to serve
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
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Step 1
Add a tablespoon of oil to a large pan, add the onion and gently fry for about 8-10 minutes, until soft and translucent.
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Step 2
Add the garlic, pumpkin and potato, cumin, coriander and nutmeg. Cook for a couple more minutes, stirring to combine.
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Step 3
Add the stock, bring to the boil, reduce the heat and simmer for about 15-20 minutes, until the veg is soft.
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Step 4
Blitz with a handheld blender or in a food processor until smooth.
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Step 5
Serve with a swirl of cream or yoghurt, with a sprinkling of ground cinnamon, topped with pumpkin seeds.
