Pumpkin, Cumin and Chilli Soup
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 large pumpkin, about 2 kg
- 2 tablespoons butter or 2 tablespoons oil, for frying
- 1 tablespoon cumin seed
- 2 medium onions, finely chopped
- 1 red chile, finely sliced
- 1 teaspoon caster sugar
- 1 liter hot vegetable stock or 1 liter chicken stock
- salt
- 4 tablespoons heavy cream (optional)
- 4 teaspoons olive oil, for drizzling
directions
- Slice the top off the pumpkin and set it aside.
- Later it will be the lid for your pumpkin-pot serving bowl.
- Use your hands to pull out all the strings and seeds in the centre of the pumpkin.
- You can, if you like, save the seeds for roasting.
- Now use a spoon to scoop out as much of the flesh as you can, but be careful not to break through the shell of the pumpkin.
- Remember, you want to use it as a bowl afterwards.
- Roughly chop the pumpkin flesh and then heat the oil or butter in a big pot.
- Throw in the cumin seeds and onion, frying and stirring occasionally until the onion becomes translucent.
- Add the chilli and sugar and stir well, then throw in the hot stock and pumpkin flesh.
- Simmer until the pumpkin is soft enough to purée.
- Add salt to taste and then blitz until smooth.
- Add the cream, if desired, and pour into the pumpkin shell.
- Make patterns on the surface by drizzling over the oil.
- Serve immediately.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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