Spicy Pumpkin Soup
Serves: 4-6
 
  • 1.2 kg pumpkin cut into chunks
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, chopped
  • 2 medium potatoes, cut into chunks
  • olive oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon chilli flakes
  • 1 litre chicken stock
  • sour cream to serve
  1. Heat a splash of olive oil in a large heavy-based saucepan, over a medium heat. Add the roughly chopped onion and garlic and cook for 3 - 4 minutes, stirring often, until the onion starts to soften.
  2. Add the potatoes and cook for a further 2 -3 minutes.
  3. Add the pumpkin, cumin seeds and chilli flakes. Mix everything together and cook for a 3 -4 minutes.
  4. Add the chicken stock, salt and pepper, and bring to the boil. Reduce the heat, cover with lid, and simmer until the vegetables are tender.
  5. Remove from the heat. Puree until nice and smooth using a stick blender, or whatever implement you have that will do the job. Check seasoning and reheat.
  6. Serve with a dollop of sour cream.
Roast Pumpkin Version
  1. Preheat oven 180 degrees Celsius. Place pumpkin, onion, garlic, cumin seeds and chilli flakes on a baking tray. Add a splash of olive oil and mix everything together.  Bake until the pumpkin is tender (approximately 30 - 40 minutes).
  2. Heat a large heavy-based saucepan, add a splash of olive oil and the potatoes. Cook for a 3 - 4 minutes, stirring often. Add the stock  and salt and pepper, and bring to the boil. Reduce heat and simmer til potatoes are cooked through.
  3. Once the potato is cooked and the pumpkin is roasted, add the oven roasted vegetables to the stock pot. Puree until nice and smooth. Check seasoning.
  4. Serve with sour cream.
Recipe by Villiers Brown at https://villiersbrown.com/spicy-pumpkin-soup/