Spiced pumpkin soup
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A spiced pumpkin soup to lift us from the winter doldrums, this simple recipe from Monica Shaw is bound to warm the cockles. Included here is a recipe for making your very own curry powder to give the perfect blend of spice to the dish.
Ingredients
Spiced pumpkin soup
- 3 tbsp of butter , coconut oil or a neutral oil like grapeseed
- 1.4kg pumpkin , or other winter squash (crown prince, butternut, kabocha etc.) peeled and cut into 2-3cm cubes
- 1 onion , chopped
- 1 tbsp of curry powder, (see below)
- 1.1l vegetable stock, or water
Optional garnishes
- Greek yoghurt
- coconut milk , (instead of yoghurt if catering for vegans)
- spring onions , sliced
- coriander , chopped
- selection of seeds, toasted
Homemade curry powder
- 1/4 nutmeg , broken into smaller pieces
- 5 cardamom pods , seeds only
- 3 cloves
- 1 cinnamon stick , 3cm in length
- 1 tsp black peppercorns
- 2 tbsp of cumin seeds
- 4 tbsp of coriander seeds
- 2 bay leaves
- 2 curry leaves , dried
- 1 tsp ground fenugreek
Method
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
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Spiced pumpkin soup
