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Spiced pumpkin soup

by Monica Shaw
Spiced pumpkin soup

Spiced pumpkin soup

PT1H

Why not try?

Of course, curried pumpkin soup is a classic, but this recipe takes it up a notch by using homemade curry powder which is such a huge step above from the shop-bought stuff. Freshly ground whole spices are intensely more fragrant and flavoursome than pre-ground spices, which quickly go stale while sitting on the shelf.

The soup itself is very simple - you need little more than pumpkin (or other winter squash), onion, oil or butter, water and of course, the curry powder, which itself isn’t spicy so if you’d like a bit more heat in your pumpkin soup, feel free to add some cayenne or a chopped red chilli. I love this soup garnished with Greek yoghurt and toasted pepitas (pumpkin seeds), but a good vegan standby is coconut milk and chopped coriander.

Ingredients

Metric

Imperial

1
To make the curry powder, place all of the ingredients (except the fenugreek) to a medium frying pan over a medium heat. Cook for a few minutes, shaking the pan occasionally, until lightly toasted and fragrant. During the last few moments, add the fenugreek
2
Allow everything to cool and then grind to a fine powder (you can use a high-powered blender for this, or a spice or coffee grinder). Store in a well-sealed container. This will keep nicely for a few months
3
To make the soup, place the butter or oil in a large pan on medium-high heat. When hot, add the pumpkin and onion and cook, stirring occasionally, until the onion is soft
4
Add 1 tablespoon of curry powder and sprinkle with a little salt and pepper. Stir and cook until fragrant for a minute or so. Add the stock, bring to a boil, then lower the heat and simmer until the pumpkin is totally soft (for approximately 30 minutes)
5
Blitz the soup with an immersion blender or jug blender. If using a jug blender, allow the soup cool a little as hot liquids can be explosive when blended. Serve hot with garnishes of your choice
Serve hot with garnishes of your choice
 

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