Spiced Pumpkin Soup
Nothing says autumn like a spiced pumpkin soup, and this recipe is perfect for bonfire and Halloween nights.
To make this all year round, try substituting the pumpkin for butternut squash and it will work just as well.
1 tbsp olive or cooking oil
1 onion, chopped
2 garlic cloves, crushed
2cm fresh ginger, peeled and chopped (or 1 tbsp ground ginger)
1 red chilli, chopped
600g pumpkin, peeled, deseeded and chopped
1 tsp cinnamon
1 tsp cumin
600ml vegetable stock
150ml double cream
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the onion, garlic, ginger and chilli and stir regularly for ~3 minutes until the onion begins to soften.
Add the pumpkin, cinnamon and cumin and stir for a further 1 minute until everything is coated in the spices, then cancel the SAUTE function. To save time you can leave the sauté steps out, but we would recommend using this feature to maximise flavour.
Add the stock and cream and stir to combine, then put the lid on and select the SMOOTH function.
When the program has finished, open the lid and season to taste before serving.