Lightly spiced pumpkin soup

Lightly spiced pumpkin soup

This soup freezes well, so it's a good idea to make a few batches and freeze in individual portions.

By , 21 September 2015
Lightly spiced pumpkin soup
  • Ready in: 60 mins
  • Serves: 4
  • Price: 60p per serving
Nutritional Info
Each 388g serving contains
  • Fat 21
    30%
  • Sat Fat 9.2
    46%
  • Sugar 5.5
    6%
  • Salt 0.83
    14%
  • Cals 280
    14%
of your reference intake.
Typical energy values per 100g: 302kJ/72kcal.
Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1cm piece root ginger, grated
  • 1 garlic clove, finely chopped
  • 500g pumpkin (or butternut squash), flesh only, cubed
  • 1 baking potato, sliced
  • 1 level tsp ground cumin
  • 1 level tsp paprika
  • 500-600ml vegetable stock
  • 100ml double cream
  • Dried pumpkin seeds, to serve
Method
  • Heat the oil in a pan and cook the onion until soft. Add the ginger and garlic and cook for 1 minute.

  • Add the pumpkin, potato, spices and stock, and heat until simmering. Cover and simmer for 20 minutes.

  • Cool for 20 minutes, then purée the soup in a blender.

  • Stir in two-thirds of the cream and extra stock if needed. Reheat and pour into bowls. Season and serve with a drizzle of cream and pumpkin seeds.