INGREDIENTS

  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 800g pumpkin, peeled and roughly diced
  • 700ml vegetable stock
  • Freshly ground sea salt and black pepper
  • Half a teaspoon cumin powder
  • Half a teaspoon mild curry powder
  • 150ml double cream
  • Fresh bread to accompany

METHOD

  1. Gently heat 1 tablespoon olive oil in thick-based saucepan.
  2. Once the oil is hot add the onion and garlic, frying them on a gentle heat until the onion softens.
  3. Add the diced pumpkin to the pan and cook until it starts to soften, about 10 minutes.
  4. Pour the vegetable stock into the pan and season with salt and pepper.
  5. Bring to the boil, then simmer for 15 minutes or until the pumpkin is very tender.
  6. Add the cumin and curry powder and stir in.
  7. Pour the cream into the pan and bring back to the boil.
  8. Remove from the heat and purée with a hand blender.
  9. For an extra-velvety consistency pour the soup through a fine sieve.

This pumpkin soup makes a fabulous starter or a lovely warming snack. The whole process is even more rewarding when made from your home grown pumpkins. Click here to read about ours.