The first sign of autumn is the bright orange pumpkin that adorns both vegetable trucks and supermarket benches. Cheap, nutritious and delicious, this makes a great addition to any autumn recipe. Make a large pot of this quick and easy soup and serve as a mid-week meal and make your colleagues jealous with the leftovers at work the next day.
Spiced pumpkin and carrot soup
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 thumb-sized piece ginger (more if you like it spicy)
- ½ tsp chilli
- ½ tsp cinnamon
- Salt and pepper
- 500g pumpkin, roughly chopped
- 300g carrots, roughly chopped
- 200g potatoes, peeled and chopped
- 1 litre vegetable stock
- 1 tin coconut milk
- Handful pumpkin seeds, to garnish
- Fresh coriander, to garnish
- Heat the olive oil in a saucepan and gently sauté the onion until soft.
- Add the garlic and ginger and fry for a few mins until fragrant.
- Add the chopped vegetables and mix well.
- Add the chilli, cinnamon and season with salt and pepper.
- Fry until the vegetables are starting to soften.
- Add the vegetable stock and the coconut milk, reserving a little of the coconut cream to garnish, bring to a simmer and cook until the vegetables are tender.
- Blend the soup with a stick blender until smooth.
- Garnish with the reserved coconut cream, a handful of pumpkin seeds, coriander leaves and fresh pepper and serve hot.