Indian spiced pumpkin soup

Vanessa Lewis

This is such an easy yet great-tasting soup that takes no time at all to put together, works for a weekend lunch, or Sunday night supper. Freeze leftovers in single-serve packs and take to work for lunch. Mix it up and serve with creme fraiche instead of yoghurt or a crusty French stick instead of the naan. Why not try what I’ve done in the photo, put some yoghurt into a small piping (or plastic) bag and play naughts and crosses on the top of the soup . . . just a thought!

Ingredients

2 Tbsp	Olive oil
2 medium	Onions, finely chopped
500 g	Butternut pumpkin, peeled and chopped
2 ½ cups	Vegetable stock
4 tsp	Indian seasoning
½ cup	Fresh cream, or coconut milk
¼ cup	Natural yoghurt
2 Tbsp	Coriander, chopped
4	Naan bread, to serve

Directions

1. In a solid-bottom pot add the oil and heat until it begins to shimmer; add the onions and cook until translucent.
2. Next add the pumpkin and cook for a further 3 minutes.
3. Pour in the vegetable stock, then add the Indian seasoning and bring to a simmer. Cook for a further 15 minutes or until the pumpkin is soft.
4. Remove from the heat and blend with a stick blender until smooth.
5. Return to the heat, add the cream and bring to the boil.
6. Add salt and pepper to taste and serve in soup bowls with dollops of natural yoghurt, fresh coriander, a little sprinkle of Indian seasoning (optional) and warm naan bread on the side.

See Simon's

wicked lamb cutlets on pumpkin and couscous salad