Spiced Pumpkin Soup

I can’t bear to think of all the pumpkins that end up in landfill at this time of year. Why not bring them in from the cold and turn them into this heart warming soup 🎃

Serves 8 (and freezes well so great for batch cooking)

Low calorie cooking spray
1 pumpkin, about 1.5-2kg (or butternut squash will work just as well)
1 tbsp garam masala
2 tsp ground coriander
2 tsp ground cumin
½-1tsp chilli flakes or powder
1 onion, finely chopped
2cm ginger, peeled and finely chopped (or 1 tsp Lazy Ginger)
2 garlic cloves, finely chopped
900ml veg stock
100ml low fat crème fraiche

Toasted pumpkin seeds to serve (optional)

Preheat the oven to 180°. Cut the pumpkin into large wedges (leave the skin on) and remove the seeds.

Arrange the wedges, skin side down onto a baking tray and spray with cooking spray. Mix the spices together in a small bowl and sprinkle half over the pumpkin. Roast for 40-45 mins, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.

Spray a large saucepan with cooking spray and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.

When the pumpkin is cool enough to handle, use a spoon to scoop the soft flesh from the skins and chop into chunks. Discard the skins and add the soft pumpkin to the saucepan.

Remove from the heat and blitz the soup with a hand blender until creamy and smooth.

Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the creme fraiche. Bring to a gentle simmer, then serve in bowls or mugs topped with toasted pumpkin seeds, if you like.


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