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