Pumpkin Soup

Serves 4.


1kg squash or pumpkin, peeled
25g Mild Chilli Munchy Seeds
2 tbsp olive oil
1 large onion, roughly chopped
1 tbsp ground coriander
1 tsp chilli flakes
1 litre vegetable stock
195g can of sweetcorn, drained
½ x 400ml coconut Milk


Preheat the oven to 200°C, gas mark 6. Cut the squash or pumpkin into chunks, place on a baking sheet and bake for 20 minutes or until soft. Meanwhile, place the sunflower seeds on a tray and bake in the oven underneath the squash for 5 minutes or until golden. Set aside.

Heat the olive oil in a large pan and fry the onion until just soft. Add the coriander and chilli and fry for a minute more. Add the squash to the pan, pour in the stock, the drained sweetcorn and the coconut milk.

Bring to the boil, simmer for 5 minutes then remove from the heat and pulse in a blender until smooth. Serve garnished with Mild Chilli Munchy Seeds and crusty baguette, if desired. For those who like extra spice, you could also top it off by adding a few slices of chilli – it’s delicious, we promise!
Fancy something sweet to top it off? Check out our Autumn-inspired cinnamon squash muffins here!

Mild Chilli Roasted seed blend click here