Spiced pumpkin soup is ideal for these slightly chillier autumnal days, I’m a big soup fan regardless but this particular recipe has left me craving more! It has the most delicious warming taste with a spicy kick to it, so if that’s your kind of soup head towards the kitchen and get cooking! Oh and did I mention, it’s vegetarian, gluten free and only 209 calories and 16.2g fat per serving…
1 tbsp sunflower oil
3 shallots, chopped
3 cloves garlic, crushed
5cm piece ginger, grated
2 tsp medium curry powder
750g pumpkin or squash flesh, cubed
400g can reduced fat coconut milk
400ml vegetable stock
50g pumpkin seeds
Preparation time: 15 minutes
Cooking time: 15 minutes
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.
3. 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.
4. Meanwhile, heat a frying pan over a medium heat and add the pumpkin seeds.
5. Stir continuously for 1–2 minutes, until warm, watching closely as they are easy to burn. Leave to cool.
6. 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.