Indian Spiced Pumpkin Soup
from Sheraton Grand Hotel Staff Restaurant, Edinburgh

Serves 4-6

Ingredients:
5 spring onions, chopped
700g (peeled weight) pumpkin or butternut squash, chopped
2 carrots, diced
1teaspoon mustard oil or olive oil
1 fresh chilli
2 cloves garlic
1/2 teaspoon ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of nutmeg
300ml water
100ml semi-skimmed milk
2 tablespoons chopped coriander

Method:
Roast all vegetables lightly in mustard oil/olive oil at 170oC/350oF/Gas mark 3 until soft, 20-30 minutes.
Place vegetables and spices in a pot and add water.
Bring to the boil until totally cooked and blend until smooth.
Adjust to required thickness with semi-skimmed milk.
Garnish with chopped coriander and serve.