Spiced Pumpkin Soup
This is what autumn is all about. Steaming bowls of thick, spicy soup. And if its bright orange, so much the better!
1 small pumpkin or squash, peeled, de-seeded and finely chopped
4 shallots or 1 small onion, finely sliced
3 cloves garlic, peeled but left whole
2 inch piece of ginger, finely chopped and crushed with the back of a wooden spoon
1 tsp cumin seeds
1 tbls vegetable oil
1 tsp vecon stock or 1 vegetable stock cube
freshly ground salt & pepper & chilli flakes, to taste
squeeze of lemon juice (optional)
Saute the onion, garlic, ginger and cumin seeds in oil for five minutes until softening.
Add the pumpkin cubes. After a further few minutes add stock and enough water to cover
Bring to the boil, then simmer for 20-30 minutes, until pumpkin is well cooked.
Liquidise and season.
If you don't like things too sweet, add a squeeze of lemon juice. I think it might also be good with a little lemon rind finely grated in. I'll try that next time.
Serve with toast or fresh crusty bread by a roaring fire.