Last night we had had a nice big plateful of roasted butternut pumpkin and I made sure I had plenty of leftovers so I could make this wonderfully warming spiced soup.
There are a lot of garnish options in this recipe 😳 mostly because I like having them all, but swap them in and out as your pantry or preferences dictate 😉
Serves 2 (2 nice big bowls. Would serve 4 if served in mugs)
- 1 onion, peeled and chopped
- 1 tablespoon olive oil
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon cracked black pepper
- 750ml vegetable stock
- 500g of roasted butternut pumpkin
- 1 jalapeño chilli, thinly sliced (optional garnish)
- 2 teaspoon sour cream (optional garnish)
- 2 teaspoon crunchy fried onions (optional garnish)
- sprinkle of cayenne pepper (optional garnish)
- In a large saucepan, heat the olive oil over a medium heat.
- Add the chopped onion and fry until softened and translucent.
- Turn up the heat and fry for a 30 seconds until the onion starts to colour.
- Stir through the cumin, coriander, ginger and black pepper.
- Add the stock and bring to a simmer, before adding the butternut pumpkin and simmering for 10 minutes.
- Use a blender or stick blender to puree the soup until smooth.
- Return to the pan and check the seasoning and consistency. The consistency is down to personal preference, depending on how you like it you might need to add as much as 250 ml of boiling water. Today I added about 150ml of water to get it how I like it.
- Serve with a spoon of sour cream, some slices of chilli and a sprinkle of crispy fried onions and cayenne pepper.