Try out this new healthy and nutritious spiced pumpkin soup, perfect to use after Halloween so there is no wastage of pumpkin.
Vegetable oil 1 tbsp
Pumpkin 800g
Banana shallots x 2
Garlic 1 clove
Chilli ½
Curry powder ½ tsp
Ginger to taste
Coconut milk 400g
Vegetable stock 1 pint
STEP 1
Heat the oil in a large saucepan and cook the shallots, garlic, chilli and ginger until soft.
STEP 2
Add the curry powder and cook for a further minute. Add the diced pumpkin flesh, coconut milk and stock.
STEP 3
Bring to the boil and simmer for 30 minutes or until the pumpkin is soft.
STEP 4
Ladle into the blender and blend until smooth.
