Spicy Pumpkin Soup
This is a great winter warming healthy eating soup and is just so tasty. If you are going to have it as a meal, its great as a lunch at work or when you get home late from work and don’t have much time, then always add a little protein to the meal, I like it with hummus on brown bread or you could have a sliced boiled egg on some brown toast. Remember that when you sprinkle a little herbs on top of soup, you are not just decorating it or adding flavour, you are also adding even more beneficial antioxidants to the dish.
- 2 onions, chopped
- 3 cloves of garlic
- 1 kg pumpkin (peeled and chopped)
- 2 teaspoons cumin
- 2 teaspoons coriander
- 4 cardamom pods (bruised slightly)
- 1 teaspoon of chilli powder
- Salt and pepper to taste
- 1 1/2 pints of boiling water
- Heat the cumin and coriander in a large saucepan and remove as they start to smell and grind.
- Chop or grate the garlic and leave to one side.
- Heat a little water in the saucepan and add the onions.
- Stir well, cover and let sweat for 10 mins.
- Bruise cardamom pods by bashing slightly so they open a little.
- Add pumpkin, ground cumin and coriander, cardamom, chili and garlic stir well.
- Cover and leave for around 10 mins, steaming away.
- Add the boiling water and bring back to the boil.
- Cover and let simmer for 15 mins. Try to remove the cardamom pods before blending.
- Remove from the pan and liquidise with a hand blender or a liquidiser.
- This is a great soup to freeze. Freeze in individual portions in plastic containers.
- Or it will keep for 2/3 days in the fridge.
- Wheat free, dairy free, gluten free, sugar free