Spicy Pumpkin Soup

This spicy pumpkin soup is just the thing for using up all those haloween leftovers (or in our case using up the allotment glut of Crown Prince squashes!)

Full of immune boosting vitamins A and C and plenty of fibre this is the perfect winter meal served with chunky granary bread and hunk of cheese!

Ingredients (serves 4)

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 2 potatoes, peeled, chopped
  • 1kg squash / pumpkin, peeled, chopped
  • 1/4 teaspoon dried chilli flakes
  • 2 teaspoons ground coriander
  • 1 litre salt-reduced chicken stock
  • 200g fat reduced creme fraiche

Method

  1. Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli and coriander. Cook for 1 minute or until fragrant.
  2. Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly.
  3. Blend in batches until smooth. Return to pan over low heat. Stir in creme fraiche. Cook for 1 minute or until heated through. Season with pepper. Divide between bowls.

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