Pumpkin soup recipe

I went to make pumpkin soup the other day and, thinking I had already posted the recipe to Craving Fresh, came here to double check it. Imagine my surprise to discover I've never posted the recipe.

This is such an easy dish to make, and especially satisfying with hot buttered toast on a cold night.

I like making this soup with homemade chicken stock because of its many health benefits. Chicken stock is a wonderfully healing food that is great for the gut.

Ingredients

• 25g butter
• 1 onion, diced
• 2 cloves garlic, crushed
• 1t curry powder
• 1t ground cumin
• 1t ground coriander
• 1/3-1/2 large pumpkin, chopped and peeled (Tip: drop whole pumpkin onto concrete from a height to split it in half.)
• 3 cloves garlic, crushed
• 4c liquid chicken stock
• 400g tin coconut cream
• Salt and pepper, to taste

Method

1. Melt butter in a large, heavy-based pot and saute onion on a medium heat until soft. 

2. Add spices and cook for a further minute, stirring to prevent burning. 

3. Add diced pumpkin and stir to coat with the spices.

4. Add crushed garlic and liquid chicken stock and simmer until pumpkin is soft, about 30 minutes. 

5. Mash or whiz pumpkin with a hand-blender until lump-free.

6. Stir in the coconut cream and cook for a further 5 minutes. Season with salt and pepper. 

Serves six.