Utensils required: Chopping knife, chopping board, roasting tin, large saucepan, wooden spoon, measuring jug, liquidiser.
Preparation time: 15 minutes
Cooking time: 45 minutes
1small to medium pumpkin
2 tablespoons olive or cold pressed rapeseed oil
1 large Spanish onion, chopped
2 cloves garlic, chopped
1 red chilli, seeded and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
600mls chicken or vegetable stock made from a low salt stock cube
red chilli rings
- Preheat the oven to 2000C/4000F/gas mark 6. Cut the pumpkin into chunks, remove the seeds, stringy bits and peel. Put the pumpkin in a large roasting tin and coat the pieces with a tablespoon of oil. Put in the oven and roast for approximately 30 minutes until the pumpkin is soft and golden.
- Meanwhile, sweat the onion with the remaining oil until soft. Add the garlic, chilli, cumin and coriander and cook for a further 2 minutes. Put to one side until the pumpkin is ready.
- Add the roast pumpkin to the pan with the stock. Bring to the boil and simmer for 10 minutes.
- Liquidise the soup. Taste and add a pinch of salt if necessary. Pour into bowls and garnish with a red chilli ring.
Recipe courtesy of Fiona Burrell, Principal of ENTCS (www.entcs.co.uk)