Pumpkin Soup
Use up those Halloween pumpkins in this delicious and warming soup; alternatively, bake the whole pumpkin in the oven or microwave until the flesh is soft enough to scoop out (without breaking the skin), then serve the soup back in the pumpkin skin.
Serves 10:
- 2 onions sliced
- 2 cloves garlic crushed
- 1 red chilli sliced (optional)
- 1l vegetable or chicken stock or water
- 700g pumpkin or squash (chopped into 2cm squares if cooking from raw)
- Good pinch nutmeg
- 300ml carton coconut cream
Gently fry the onion in 2 tbsp olive or vegetable oil until soft, add the garlic and chilli and fry for a further minute. Add the pumpkin and water or stock, bring to the boil and if you are cooking the pumpkin from raw simmer until soft. Season well with salt, pepper and nutmeg, cool slightly, then puree the mixture. Add the coconut cream, and bring back to heat before serving. Garnish with a swirl of cream or yoghurt and some chopped coriander or snipped chives.