Spiced pumpkin soup
by Monica Shaw
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Ingredients
Dairy
3 tbsp of butter, coconut oil or a neutral oil like grapeseed
Greek yoghurt
Fruit & Vegetables
1.4kg pumpkin, or other winter squash (crown prince, butternut, kabocha etc.) peeled and cut into 2-3cm cubes
1 onion, chopped
spring onions, sliced
Spices & Dried Herbs
1 tbsp of curry powder, (see below)
1/4 nutmeg, broken into smaller pieces
5 cardamom pods, seeds only
3 cloves
1 cinnamon stick, 3cm in length
2 tbsp of cumin seeds
2 curry leaves, dried
1 tsp ground fenugreek
Store Cupboard
1.1l vegetable stock, or water
coconut milk, (instead of yoghurt if catering for vegans)
selection of seeds, toasted
1 tsp black peppercorns
Salad & Fresh Herbs
coriander, chopped
4 tbsp of coriander seeds
2 bay leaves