Spicy pumpkin soup
- Prep: 10m
- Cook: 40m
- Serves: 5
A spicy, warming soup that makes delicious use of leftover pumpkins this autumn.
Method
- Place a large deep pot over medium heat and add the olive oil.
- Add the onion, turmeric, ginger, garlic and chili flakes and sautee for a couple of minutes.
- Then add the chopped carrot, peppers and pumpkin. Sautee together with the onion mixture for 10-12 mins or until the vegetable pieces become coated in onion mix and begin to caramelise and soften at the edges.
- Next add the stock and boiling water. The vegetable pieces should be totally submerged. Add more water if they're not.
- Cook on medium/low heat for 30 to 40 minutes.
- When the vegetables are soft, blend the soup with a handheld mixer until smooth.
Ingredients
All to be sourced organic where possible
- 2 tbsp olive oil
- 1 large onion, chopped
- 2cm piece of turmeric, finely chopped
- 8cm piece of ginger, finely chopped
- 6 garlic cloves, crushed
- 1.5 tsp chilli flakes
- 3 oranges peppers, deseeded and roughly chopped
- 1.3 kg pumpkin, skinned, deseeded and roughly chopped
- 5 large carrots, peeled and roughly chopped
- 1 litre vegetable stock
- 2 litres boiling water
