One of the many recipes we experimented with during pumpkin season here in India. A great seasonal taste made with traditional Indian spices (these are approximate measurements, I like to tinker till I get the taste just perfect). Warms you right up! — Emily
- 1 tbs olive oil
- 2 medium brown onions, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
- 1L (4 cups) vegetable stock
- 125mls (1/2 cup) cream (optional)
- Salt & fresh ground black pepper, to taste
- Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
- Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
- Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
- Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper.
- Serves up to 6
- 20 min prep time, 40 min total