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Spiced pumpkin soup
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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.
Typical values per serving:
This recipe was first published in September 2014.