Spiced Pumpkin Soup

A warming soup for cold wintry days. Thanks to east side plotholder Barbara for the recipe and picture: The photo I took on holiday of a veg backstreet stall in a small town called Arqua Petrarca in Italy. There were baskets full of all types of weird and wonderful squashes that were absolutely beautiful.

Serves 4
Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • I tablespoon fresh root ginger, chopped (tip – it’s easy to scrape the skin off fresh ginger with the edge of a teaspoon, before chopping)
  • 1 small red chilli, deseeded and finely chopped
  • 2 tablespoons fresh coriander, chopped
  • 1 bay leaf
  • 1 kg pumpkin, peeled, deseeded and diced
  • 600ml vegetable stock
  • Salt and pepper to season
Method:
  • Prepare the onion and garlic; the ginger, chilli, and coriander; and the pumpkin
  • Heat the oil in a large saucepan or stockpot over a medium heat
  • Add the onion and garlic and fry, stirring, for about 4 minutes, until slightly softened
  • Add the ginger, chilli, coriander, bay leaf and pumpkin and cook for another 3 minutes
  • Pour in the stock and bring to the boil
  • Reduce the heat and simmer gently, stirring occasionally, for about 25 minutes, or until the pumpkin is tender.
  • Remove from the heat, take out the bay leaf and leave to cool
  • Transfer the soup to a food processor, or bowl (if using a handheld blender) and process until smooth (you may have to do this in batches)
  • Rinse out the pan, then pour the soup back into the pan and season with salt and pepper to taste
  • Reheat gently, stirring, and then serve. Alternatively, this soup freezes well.