Pumpkin soup
Ingredients: (serves 4)
• 1 pumpkin, about 1.5 – 2kg (save the seeds)
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ½ - 1 teaspoons chili flakes or powder, plus a pinch
• 3 tablespoons olive oil
• 1 onion, finely chopped
• Ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 900ml vegetable stock
• 100ml double cream or crème fraiche plus extra to serve
Method:
1. Heat the over to 180C/160C fan/gas 4.
2. Cut the pumpkin in half and remove the seeds. Cut into wedges or chunks, keeping the skin on and tip into a bowl.
3. Put the garam masala and 1 teaspoon each of the coriander and cumin into a small bowl and mix with 2 tablespoons of the oil and season. Drizzle over the pumpkin and toss well to coat. Transfer to a baking tray, spread out evenly and roast for 40-45 minutes, turning halfway through cooking, until the pumpkin is soft. Leave to cool on the tray for a few minutes.
4. Heat the remaining olive oil and fry the onions for 10 minutes until soft. Add the garlic, ginger and remaining spices and chilli flakes and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
5. When the pumpkin is cool enough to touch, scoop the flesh from the skins. Add to the stock pan, discarding the skins. Remove from the heat and blitz with a hand blender until creamy and smooth. Season to taste. Put back on a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chili flakes. Top with pumpkin seeds if you like.
Recipe by Anna Glover from for Hubbub’s #EatYourPumpkin campaign