Pumpkin Spice Soup Recipe
This is a delicious belly-warming soup that is sure to be a hit with all the family. Perfect for Halloween or Bonfire Night.
What you’ll need:
- 4 tbsp olive oil
- 2 onions, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp freshly grated nutmeg
- 1kg peeled pumpkin flesh, roughly chopped.
- 1 large potato, peeled, diced
- 1L chicken or vegetable stock
- 1/2 cup (125ml) thin cream
- Pumpkin seeds or coriander leaves for garnish (optional)
- Pinch of dried chili (optional)
Method For Making Pumpkin-Spiced Soup
Heat 2 tbsp oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds(To give your soup that extra kick add in a pinch of dried chili now). Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend. To make your soup extra velvety you can strain it through a sieve.
Return soup to pan, stir through cream and reheat gently. Heat 2tbsp into a frying pan, add a small handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. Season to your liking.
This soup can also be frozen for up to 2 months, which can easily be warmed up for another time. If your not a fan of pumpkins you can use butternut squash instead for a tasty alternative.
You can also use a hollowed out- edible pumpkin to serve your soup to mix things up a little.