Spicy pumpkin soup - Good Food Middle East
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
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Ingredients
- 1 pumpkin, about 1.5-2kg (save the seeds – toast them in a dry pan to serve)
- 1tbsp garam masala
- 2tsp ground coriander
- 2tsp ground cumin
- ½-1tsp chilli flakes or powder, plus a pinch
- 3tbsp olive oil
- 1 onion, finely chopped
- ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 900ml veg stock
- 100ml double cream or crème fraiche, plus extra to serve
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