Indian spiced pumpkin soup

Picture of a pumpkin

Serves

4 to 6.

Ingredients

  • 5 spring onions - chopped.
  • 700g (peeled weight) pumpkin or butternut squash - chopped .
  • 2 carrots - diced.
  • 1 tsp mustard oil or olive oil.
  • 1 fresh chilli
  • 2 cloves garlic
  • 1/2 tsp ground black pepper.
  • 1/4 tsp ground cardamom.
  • 1/4 tsp ground cinnamon.
  • 1/4 tsp ground cloves.
  • pinch of nutmeg.
  • 300ml water.
  • 100ml semi-skimmed milk.
  • 2 tbsp 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.

Serving suggestion

Why not serve with a chunk of crusty wholemeal bread?

Recipe courtesy of

The Sheraton Grand Hotel Staff Restaurant, Edinburgh.