There is nothing like a warming soup on a cold autumn or winter day and with Halloween fast approaching, Maria Broadbent, Executive Chef of Bury St Edmunds restaurant CASA, shares her spooktacular pumpkin soup recipe.
CASA's Creamy Curried Pumpkin Soup
2 tablespoons of oil
2 teaspoons mild curry powder
700ml vegetable stock
150ml coconut milk
Salt and pepper
Peel and finely chop the onions – cook gently in the oil for 5 minutes, add the curry powder and cook for another 2 minutes.
Scoop out your pumpkin and separate seeds.
You can roast the pumpkin first for extra flavour for 15 - 20 minutes at 180 degrees centigrade or simply add it to the onions and cook.
You may also toast the seeds in the oven on a baking sheet for about 10 minutes at 180 degrees centigrade or fry without all in a pan until they start to pop.
Add the stock and bring the soup to the boil and then turn the heat down until it just gently bubbles – keeping a lid on uses less electricity or gas! Bubble gently for 10 minutes or until the pumpkin is totally soft. Blitz the soup with either a hand blender stick or in a liquidizer – make sure lid is on tightly.
Add the cream or coconut milk plus season with salt and pepper to your taste. This will freeze for up to 2 months.
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