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    Spiced pumpkin soup

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    Spiced pumpkin soup

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes

    Serves: 4


    1 tbsp sunflower oil
    3 shallots, chopped
    3 cloves garlic, crushed
    5cm piece ginger, grated
    2 tsp Bart Medium Curry Powder
    750g pumpkin or squash flesh, cubed
    400g can essential Waitrose Reduced Fat Coconut Milk
    400ml vegetable stock
    50g pumpkin seeds 


    1 Heat the oil in a large saucepan and cook the shallots for 3–4 minutes or until beginning to soften, but not brown.

    2 Add the garlic, ginger and curry powder and cook for a further minute. Add the cubed pumpkin flesh, coconut milk and stock. Bring to the boil, then reduce the heat to a simmer and cook gently for 10–12 minutes or until the pumpkin is tender.

    3 Meanwhile, heat a frying pan over a medium heat and add the pumpkin seeds. Stir continuously for 1–2 minutes, until warm, watching closely as they are easy to burn. Leave to cool.

    4 Allow the soup to cool in the saucepan for a few minutes, then blend until smooth. Ladle into bowls and serve sprinkled with the toasted pumpkin seeds. 

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    Cook’s tip
    Try swapping the pumpkin seeds for desiccated coconut — toast in the frying pan the same way.


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