Spicy Pumpkin Soup

I made this spice pumpkin soup for Halloween tea.

A devilishly spicy soup that packs a punch!. Add a swirl of cream or sour cream to balance out the spice.

Ingredients

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, crushed

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp chilli powder

1/2 tsp hot paprika

1/4 tsp chilli flakes

pinch black pepper

700g Kent pumpkin, chopped

325g butternut squash, chopped

1 carrot, chopped

1.5 L chicken stock

pinch smoked sea salt

Method

1.  Heat oil in a soup pan, cook for 3-4 minutes or until soft. Add garlic and spices, cook for a further 1 minute.

2.  Add pumpkin, carrot and stock, bring to the boil, then reduce to a simmer, cook for 20-25 minutes or until pumpkin and carrots are tender. Remove pan from heat, allow to cool slightly.

3.  Place soup in batches into a food processor or blender and process until smooth. 

4.  Return soup to pan and season to taste with salt and pepper.

Enjoy.