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Spiced Pumpkin Soup

This is a mild spice taste with the smooth pumpkin puree texture. My preference is to use butternut pumpkin, it is a little sweeter
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Course Soup

Equipment

  • 1 handheld blender

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 kg diced butternut pumpkin/squash
  • 1 Tbsp cumin seeds
  • 2 Tbsp Garam masala
  • 1 litre hot chicken stock
  • 275 ml heavy cream
  • 3 Tbsp chopped fresh coriander
  • juice of 1 lemon
  • salt and pepper to taste
  • extra cream for a swirl optional

Instructions
 

  • Heat oil in a large saucepan and cook onion, cumin seeds and diced peeled butternut over a gentle heat for 5-8 minutes, until it turns a slight golden colour. Add the cumin seed and cook for another minute.
  • Sir in garam masala then pour over hot stock, cover and simmer until tender, about 30 minutes
  • Liquidize with a handheld blender or push the mixture through a sieve. Return to the pan, stir in cream and heat through gently. Stir in the coriander and squeeze in the lemon juice. Season with salt and pepper to taste. Ladle into bowls and serve with crusty bared.