Spicy Pumpkin Soup Recipe

This Spicy Pumpkin Soup Recipe is classed as a Moroccan recipe because of the spices used. It is one of my favourite soups, especially in the winter as it warms you up. Why don't you experiment with different types of squashes and your favourite spices and create a spicy soup of your own!

Recipe Ingredients

1 Small Pumpkin or Butternut Squash (peeled)
1 Medium Onion
1 Leek
1 Large Carrot
4 Cloves of Garlic
1 Small tsp Cumin Seeds
1/2 tsp Fennel Seeds
1/2 tsp Mixed Peppercorns
1/2 tsp Rock/or Sea Salt
1-2 Dried Chillies (To taste)
Olive Oil
Vegetable or Chicken Stock

Recipe Method

1. Chop the vegetables into large chunks - approx 1 inch.
2. Use a pessal and mortar to grind all of the spices and the salt together.
3. Place the vegetables into a roasting dish and drizzle with oil and sprinkle the spice mix.
4. Roast in the oven for 20-30 minutes at 190˚ until they are soft.
5. Place the vegetables into a blender.
6. Add a pint of stock to the roasting dish and stir to scrape up all of the deposits.
7. Add to blender and blitz until smooth.
8. Pour into a saucepan and heat through gently.
9. Garnish with paprika or sour cream and chopped corriander.