(Image: Mark O’Meara)
Spiced Pumpkin Soup
- 1 tbsp of butter.
- Olive oil.
- 1 large white onion.
- 2 cloves of garlic.
- Fresh ginger.
- 1 teaspoon of dried chilli.
- 1 teaspoon of cumin.
- 1 teaspoon black pepper
- Pinch of cayenne pepper powder.
- ½ teaspoon of coriander.
- 1teaspoon of salt.
- 1 litre of vegetable/chicken stock.
- 5kg of pumpkin.
- Yogurt optional.
Preheat the oven at 180°C and cut your pumpkin in half, placing on a baking tray with a drizzle of olive oil and the spices sprinkled all over (chilli, cumin, cayenne pepper, black pepper, coriander, salt). Roast for 1 hour, or until it has completely softened.
Whilst this roasts, fry the onions in the butter, adding in minced garlic and ginger in a large saucepan. Keep over a medium heat for 15 minutes, or until the onions are softened and see-through.
When the pumpkin is ready, add to the pan with a litre of hot veg/chicken stock and blend, ideally with a stick blender. You can add more water to the mix depending on what consistency you prefer.
Add a dollop of yogurt, if you would like a creamier soup. This will cool down the spice if it is a little too much aswell!
