Warm your body and soul with this spiced pumpkin soup - quick and easy to make, and perfect for a cold Autumn evening!
Ingredients (serves 4):
1 tbs of unsalted butter
2 roughly chopped onions
2 cloves of garlic, diced
2 tsp capped fresh ginger
1 1/2 tsp curry powder
3/4 tsp ground cumin
1 tsp ground coriander
1 tsp of salt
4 cups chicken or vegetable stock
2 bay leaves
1 pumpkin (chopped and roasted)
1 cup water
3 tbsp cream
1 teaspoon black pepper
A handful of feta cheese
Roasted pumpkin seeds
Method
1. Sauté the onions in butter for about 5 to 6 minutes. Add the garlic and ginger, cook for a further minute. Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.
2. Add your stock, bay leaves, and roast pumpkin. Add water and stir to combine. Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.
3. Carefully remove bay leaves and use a blender to puree your soup.
4. Before serving, sprinkle on black pepper, crumbled feta cheese and roasted pumpkin seeds.
Enjoy!
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