Spiced Pumpkin Soup
If you need a healthy and delicious way to use up your pumpkin after Halloween then have a go at this quick and easy soup full of warming spices.
- 1 Medium Pumpkin
- 1 Red Onion
- 1 Leek
- 2 Shallots
- 1 Clove of Smoked Garlic
- 1 Clove of Garlic (or two if you can't get smoked garlic)
- 1 Stick of Celery
- 1/2-1 Red Chilli (depending on how spicy you want your soup!)
- 1 tsp Ras-El-Hanout
- 1 tsp Cumin
- Handful of Flat Leaf Parsley
- 500ml Vegetable Stock
- 1tbsp Rapeseed Oil
- Black Pepper to season
Takes 5 minutes to prepare and 30 minutes cooking on the hob
- Peel and deseed the pumpkin then chop into small chunks.
- Chop the onion, leek, shallots, garlic and celery.
- Heat the rapeseed oil in a saucepan. Add the red onion, leeks and shallots and stir fry for a few minutes until softened. Add the garlic and fry for another 30 seconds.
- Add the celery and soften for a couple of minutes before adding the chopped pumpkin.
- Add the chilli, ras el hanout, cumin and flat leaf parsley and stir everything around.
- Season with black pepper then add the vegetable stock. Bring to the boil and then leave to simmer for 15-20 minutes until the vegetables have softened.
- Remove from the heat and blitz until smooth with a hand blender.
- Serve with a garnish of flat leaf parsley and some crusty bread on the side!