Spicy pumpkin soup


Halloween can be a great time for spicy food lovers as well. I carve a pumpkin every year and I don’t believe in wasting what you take out. This is a great recipe and the perfect winter warmer.

  • One pumpkin. Carve the flesh out, de-pip and chop up.
  • Knob of butter plus an additional teaspoon
  • One finely chopped onion
  • 400g frozen sweetcorn
  • 700ml vegetable stock
  • 275ml milk
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • One finely chopped chilli (keep the seeds in if you like it hotter)

Heat the butter in a large saucepan and add the onion. Cook on a low heat until soft and then add the pumpkin and half the sweetcorn. Cover and sweat on a low heat for 10 minutes.

Add the stock, milk, spices and chilli. Stir and season. Put the lid on but leave a small gap. Simmer for 20 minutes making sure it doesn’t boil over. Whilst simmering, mix the rest of the sweetcorn with a teaspoon of melted butter. Empty onto a baking tray and grill under a preheated grill for eight minutes until toasted.

When the time is up, blend with a  hand blender and ladle into bowls. Sprinkle the toasted sweetcorn over the top.

Happy Halloween!


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