curried pumpkin soup

This is the perfect way to warm up and refuel after a Boxing Day walk, and I’m sure that today we’re all in need of something a little bit lighter after all the indulgences of Christmas day.
I’m pretty certain that I must get through several gallons of soup each winter. It’s like my own personal central heating. Spicy soup is my favourite, it’s extra warming, and a creamy soup is especially comforting, simply slurped out of a favourite mug on a chilly afternoon (or is that just me?)
This is packed with flavour but feel free to adjust the spiciness to suit your own palate. If you aren’t vegetarian then by all means use chicken (or even turkey) stock instead of vegetable.

curried pumpkin soup

Ingredients
serves at least 6
1 tbsp oil
1 large onion
1 medium pumpkin
2-3 cloves of garlic
1″ piece of ginger
1 small red chili (optional – it’ll add a bit of a kick)
1 tsp garam masala
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 ground fenugreek
1 – 1 1/2 litres of vegetable stock (depending on how thick you like your soup)
100ml single cream
salt and pepper to taste

curried pumpkin soup

Peel and de-seed the pumpkin and chop it into chunks. Peel and dice the onion. Fry both of these in the oil in a very large sauce pan. Peel and chop the garlic and ginger and add these to the pan along with the chili if you’re using it. Cook for a moment or two longer before stirring in the ground spices. Add the stock, cover the pan and leave the soup to bubble away until the pumpkin is very tender.
Remove the pan from the heat and allow it to cool a little before blending it until it’s velvety smooth. Stir in the cream to finish it and season it with a little salt and black pepper.

curried pumpkin soup