Spiced Pumpkin Soup

Enjoy this heart warming velvety spiced pumpkin soup.

Serves

Pumpkins

1kg pumpkin or squash

1 garlic bulb

1 banana shallot, roughly chopped

1 red chilli, roughly chopped

1 tsp ground coriander

1 tsp ground cumin

Small bunch fresh coriander

Olive oil or rapeseed oil

500ml vegetable or chicken stock

160ml tin coconut milk or cream

For the garnish: 1 tbsp veg oil, 1 red chilli and 1 banana shallot

All ingredients are available to purchase in our Farm Shop

Heat your oven to 200°C. Cut your pumpkin into large chunks and remove the seeds.
Toss the pumpkin, whole garlic bulb, shallot, chilli, spices and coriander stalks in a drizzle of oil in a roasting tin. Season, cover tightly with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes until the pumpkin is tender and starting to brown around the edges.
Scrape the pumpkin flesh from the skin and put into a blender. You can discard the skins. Squeeze the garlic out of its skin into the processor with the rest of the veg from the tin. Add the stock and whizz until smooth. Add the coconut or cream, then blend again.
Pour into a large pan and simmer over a medium heat for 10 minutes.
For the garnish, heat the oil in a small frying pan over a medium-high heat. Add the finely sliced garlic cloves, along with the finely sliced chilli and shallot. Cook for 6-8 minutes until caramelised and starting to crisp.
Season the soup to taste, then serve in bowls garnished with the shallot, chilli, garlic cloves and coriander leaves, if using. To finish, drizzle with a little oil.