Spiced pumpkin soup recipe - Great British Chefs

Name: Spiced pumpkin soup recipe - Great British Chefs
Ingredients: 3 tbsp of butter, coconut oil or a neutral oil like grapeseed; 1.4kg pumpkin, or other winter squash (crown prince, butternut, kabocha etc.) peeled and cut into 2-3cm cubes; 1 onion, chopped; 1 tbsp of curry powder, (see below); 1.1l vegetable stock, or water; Greek yoghurt; coconut milk, (instead of yoghurt if catering for vegans); spring onions, sliced; coriander, chopped; selection of seeds, toasted; 1/4 nutmeg, broken into smaller pieces; 5 cardamom pods, seeds only; 3 cloves; 1 cinnamon stick, 3cm in length; 1 tsp black peppercorns; 2 tbsp of cumin seeds; 4 tbsp of coriander seeds; 2 bay leaves; 2 curry leaves, dried; 1 tsp ground fenugreek

www.greatbritishchefs.com

This simple recipe from Monica Shaw is bound to warm the cockles. Included here is a recipe for making your very own curry powder to give the perfect level of warmth to the dish.

View full recipe on www.greatbritishchefs.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

Share this recipe:

Ingredients

3 tbsp of butter, coconut oil or a neutral oil like grapeseed
1.4kg pumpkin, or other winter squash (crown prince, butternut, kabocha etc.) peeled and cut into 2-3cm cubes
1 onion, chopped
1 tbsp of curry powder, (see below)
1.1l vegetable stock, or water
Greek yoghurt
coconut milk, (instead of yoghurt if catering for vegans)
spring onions, sliced
coriander, chopped
selection of seeds, toasted
1/4 nutmeg, broken into smaller pieces
5 cardamom pods, seeds only
3 cloves
1 cinnamon stick, 3cm in length
1 tsp black peppercorns
2 tbsp of cumin seeds
4 tbsp of coriander seeds
2 bay leaves
2 curry leaves, dried
1 tsp ground fenugreek