Spicy Pumpkin Soup
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and half of the coriander and cumin into a small bowl and mix with most of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
Step 2
Heat the remaining olive oil in a large saucepan 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.
Step 3
When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. 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 cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
- Ingredients
- Based on 4 servings
-
900ml Veg Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1tbsp Garam Masala 1x Sainsbury's Garam Masala 38g -
½-1tsp Chilli Flakes, or powder, plus a pinch 1x Sainsbury's Chipotle Chilli Flakes 45g -
2tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
100ml Double Cream, or crème fraiche, plus extra to serve 1x Sainsbury's Double Cream 300ml -
2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
3tbsp Olive Oil 1x Filippo Berio Olive Oil, Extra Virgin 500ml -
2tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
1 Pumpkin, about 1.5-2kg (save the seeds – toast them in a dry pan to serve) 1x Sainsbury’s Cooking Pumpkin -
50g Ginger, peeled and finely chopped 1x Sainsbury's Root Ginger Loose