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

(7 votes)

Lightly spiced pumpkin soup
  • 1 Hour

  • Serves: 4

  • Price: 60p per serving

Nutritional Info
Each 388g serving contains
  • Energy

    1172KJ

    280KCAL

    14%
  • Fat

    21g

    med

    30%
  • Saturates

    9.2g

    high

    46%
  • Sugars

    5.5g

    low

    6%
  • Salt

    0.83g

    low

    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.