Gourmand

Spicy Pumpkin Soup

A delicious autumnal soup with a subtle spice

"Autumn in a bowl"

- Angel Strawbridge

What you'll need

  • 1 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • tsp ground coriander
  • tsp ground cumin
  • tsp chilli powder
  • 1kg pumpkin, peeled, seeded and chopped into medium sized pieces
  • 1 litre chicken or vegetable stock
  • 90ml double cream
  • To serve
  • a little extra double cream
  • chopped chives
  • Rustic Bonfire Bread

1

Heat the oil in a saucepan and cook the onion over a medium heat for 3-4 minutes. Add the garlic and spices and cook for 1 minute more.

2

Add the pumpkin and stock to the pan, bring to the boil, then simmer for 20-30 minutes until the pumpkin is tender. Remove the pan from the heat and set aside to allow the contents to cool slightly.

3

Process the pumpkin and cooking liquid in batches in a food processor until smooth.

4

Return the soup to a clean saucepan, stir in the cream and season to taste and cook over a medium heat, without boiling, until smooth.

5

Serve the soup with a swirl of cream and a sprinkling of chives and some Rustic Bonfire Bread.

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