Spicy Pumpkin Soup is a modern British recipe for a classic soup made from a pumpkin and vegetable base flavoured with spices and chillies and cooked in a vegetable stock base that makes a warming meal for Halloween or Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British dish of: Spicy Pumpkin Soup.
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Ingredients:
1 tbsp olive oil
4 shallots, finely chopped
2 celery sticks, sliced
2 medium carrots, scraped and coarsely chopped
2 medium potatoes, peeled and diced
1 tbsp ground coriander seeds
2 tbsp ground cumin seeds
1/2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp chilli powder (or to taste)
freshly-grated nutmeg, to taste
1kg pumpkin flesh, chopped
1.2l vegetable stock
salt and freshly-ground black pepper
plain yoghurt, to garnish coriander leaves, to garnish
Method:
Heat the oil in a large pan (at least 3l) then add he shallots and celery. Fry for about 5 minutes, stirring frequently (or until the shallots are golden) then add the carrots and potatoes. Continue frying for a further 10 minutes then add the spices and chilli powder.
Stir-fry the mixture for 2 minutes then add the pumpkin flesh along with the vegetable stock. Bring the mixture to a boil, reduce to a simmer, cover and cook for 20 minutes (or until the vegetables are tender). Take off he heat and allow to cool slightly then purée in a blender until smooth (you may need to do this in batches).
Return to the pan and adjust the seasonings to taste. Allow to heat through then divide between serving bowls, garnish with a swirl of yoghurt and a sprinkling of coriander leaves then bring to the table.
