Spicy Pumpkin Soup!
It’s time to start thinking of winter warmers and bonfire food again! So here we go….. the classic spicy pumpkin soup. It’s so easy to make, needs just a few ingredients and loved by children, honestly! Give it a try and see for yourself.
1 medium Pumpkin or
1 large butternut squash
1 large onion
1 tin tomatoes
1 clove of garlic
6cm of root ginger
chicken stock cube
salt and ground black pepper
Cut your pumpkin into quarters, remove all the soft inside and the pumpkin seeds (you can keep these to eat later or keep them for the birds!).
Peel and chop the orange flesh into small cubes, ready for cooking
Prepare your pumpkin very carefully as sharp knives can easily slip on the thick skin
Peel and chop the onion, ginger and garlic and fry in a little butter and olive oil in the bottom of a large saucepan until soft
Add your prepared pumpkin pieces and 1 tin of chopped tomatoes to the pan
Add about a litre of chicken stock (enough to cover the vegetables) and bring to the boil.
Once boiling, turn down the heat and simmer for about 20 minutes, until all the vegetables are cooked and soft
Allow to cool a little and then blend using an electric blender (or a potato masher) until smooth. Season with salt and pepper and swirl in a little cream before serving with warmed crusty bread!
Mmm This is great on a cold winter nights, especially by the bonfire!!