Spicy Pumpkin Soup Recipe
Ingredients
| 900 g / 2 lb pumpkin, peeled and seeds removed | ||
| 30 ml / 2 tbsp olive oil | ||
| 2 leeks, trimmed and sliced | ||
| Garlic | 1 Clove (5gm), crushed | |
| 5 ml / 1 tsp ground ginger | ||
| 5 ml / 1 tsp ground cumin | ||
| 900 ml / 1 1/2 pints / 3 3/4 cups chicken slock | ||
| Ground black pepper | 1 To taste | |
| Coriander leaves to garnish | ||
| 60 ml / 4 tbsp natural yogurt, to serve | ||
| Salt | To Taste | |
Directions
1. Cut the pumpkin into chunks. Heat the oil in a large pan and add the leeks and garlic. Conk gently until softened.
2. Add the ginger and cumin and cook, stirring, for a further minute. Add the pumpkin and the chicken stock and season with salt and pepper. Bring to the boil and simmer for 30 minutes, until the pumpkin is tender. Process the soup, in batches if necessary, in a blender or food processor.
3. Reheat the soup and serve in wanned individual bowls, with a swirl of yoguri and bread crumbs.
2. Add the ginger and cumin and cook, stirring, for a further minute. Add the pumpkin and the chicken stock and season with salt and pepper. Bring to the boil and simmer for 30 minutes, until the pumpkin is tender. Process the soup, in batches if necessary, in a blender or food processor.
3. Reheat the soup and serve in wanned individual bowls, with a swirl of yoguri and bread crumbs.
Chef
