Pumpkin soup

This soup turned out to be really quite hot - perfect for the first week in January back at work.

Pumpkin soup ingredients

• 1 medium onion
• 1/2 medium pumpkin
• 1 small carrot
• 1/2 tablespoon ginger purée 
• 1/2 tablespoon homemade curry powder
• 1 small hot red chilli
• 200ml coconut milk
• 200ml vegetable stock
• Handful sweet corn

  How to make pumpkin soup

1. Heat a little groundnut oil in a large pan.
2. Chop the onion finely and sweat in the pan till soft (about 5 minutes).
3. Chop the pumpkin into small chunks.  
4. Grate the carrot. 
5. Add the ginger puree and curry powder and stir for 30 seconds.
6. Add the pumpkin and carrot and sweat for a couple of minutes.
7. Pour in the coconut milk and vegetable stock.
8. Pierce the chilli and add to the pan.
9. Bring to the boil then reduce to a simmer.
10. Simmer until the pumpkin is soft and beginning to collapse - about 20 minutes as a guide but the time will depend on the size of the pumpkin pieces. 
11. Turn off the heat and leave to cool slightly.
12. Fish out the chilli.
13. Mash the pumpkin with a potato masher. You could liquidize the soup if you prefer, but I like a bit of texture.
14. Sprinkle the sweet corn over the top of the soup before you serve. 

 

Pumpkin soup