Warm, comforting and very easy to prepare, this spicy pumpkin soup is silky smooth and comforting for lunch or a simple supper.
2 tbsp olive oil
2 onions finely chopped
1 small red chilli finely chopped
1 tsp nutmeg powder
1kg peeled and deseeded pumpkin chunks
700ml vegetable stock
150ml double cream
For the topping:
A few thin slices of chilli to garnish
A good sprinkle of our Spicy Peri Peri seeds
Gently saute the onions in the olive oil until soft but not charred. Add the chopped fresh chilli and pumpkin chunks to the pan and carry on cooking for 10 mins, ideally with a lid over the top and stirring occasionally. The pumpkin should begin to turn a bit soft.
Pour the vegetable stock into the pan, add the nutmeg and season with salt & pepper to taste. Simmer for 10 or so minutes until the pumpkin is very soft.
Turn off the heat and pour the cream in. Simmer for another 2-3 minutes then mix with a hand blender until smooth and velvety.
Serve into soup bowls and garnish with fresh chilli slices and a handful of Spicy Peri Peri seeds.
This goes perfectly with a crusty garlic loaf and makes a delicious autumn seasonal dish.
*Can be frozen for up to 2 months