This soup is easy to make and is good for cold winter evenings. Serve with a chunk of crusty bread or a savoury scone. If preferred you could use butternut squash instead of a pumpkin.
Yield – 4 servings
- Preheat the oven to 2000C/4000F/gas mark 6. Cut the pumpkin into chunks, remove the seeds, stringy bits and peel. Put the pumpkin in a large roasting tin and coat the pieces with a tablespoon of oil. Put in the oven and roast for approximately 30 minutes until the pumpkin is soft and golden.
- Meanwhile sweat the onion with the remaining oil until soft. Add the garlic, chilli, cumin and coriander and cook for a further 2 minutes. Put to one side until the pumpkin is ready.
- Add the roast pumpkin to the pan with the stock. Bring to the boil and simmer for 10 minutes.
- Liquidise the soup. Taste and add a pinch of salt if necessary. Pour into bowls and garnish with natural yogurt (if using) and red chilli rings.