Pumpkin and Tomato Soup is a traditional West African recipe for a classic soup of cannelloni beans, onion, pumpkin and tomatoes flavoured with spices and hot chillies. The full recipe is presented here and I hope you enjoy this classic West African version of: Pumpkin and Tomato Soup.
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Ingredients:
400g finely-chopped onions
80g butter or olive oil
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp fresh thyme, minced
450g pumpkin or butternut squash
400g tin chopped tomatoes
2 Scotch Bonnet chillies, finely chopped
50g parsley, finely chopped
1 tbsp honey
1.5l chicken stock
250ml double cream
1 can rinsed, drained, cannelloni beans (optional)
salt and black pepper to taste
Method:
Fry the onions and chillies gently for 10 minutes then add the nutmeg, pumpkin, tomatoes, honey and chicken stock. Stir to mix and simmer for 10 minutes. With a hand blender purée the mixture then add the cream and beans. Bring to a boil and simmer for 5 minutes before adding the parsley. Adjust the seasonings and serve.
For a North African/Spanish variation omit the chillies, replace the nutmeg and thyme with 1/2 tsp each of ground cumin, coriander and smoked paprika.
