Di’s Spicy pumpkin soup
Serves 6 or more
Pumpkin soups are surely amongst the most popular winter warming soups. Some are made with cream, some add coconut milk, some bake the pumpkin first, and then there are those with added orange rind and topped with bacon bits. This version is a bit spicy, quick and easy to make and very satisfying.
- 1 medium onion, chopped
- 1 tblsp olive oil
- 2 heaped tblsps mild korma curry paste
- 1 medium butternut pumpkin, peeled, deseeded, cut into 2cm chunks
- 1 medium floury potato, peeled, cut into 2cm chunks
- 1 litre vegetable stock (preferably home-made)
- Salt and freshly ground black pepper
- Handful coriander leaves, chopped (to serve)
- Heat oil to medium in a large heavy-based saucepan or soup pot. Add the onion and cook for about 5 minutes until transparent. Add the curry paste and cook, stirring, for another minute or two until fragrant.
- Add pumpkin and potato to onion mixture and cook, stirring, until well coated. Add stock and salt and pepper then bring to the boil (liquid should just cover the veggies – add more stock or water if needed).
- Reduce heat, cover and simmer for 15-20 minutes until pumpkin and potato are tender. Allow to cool a little before using a stick blender or processor to blitz until smooth.
- Reheat the soup, taste and adjust seasoning if necessary. Ladle into bowls and serve with chopped coriander and crunchy bread.