Spiced pumpkin soup recipe | delicious. magazine

Ingredients

• 1kg pumpkin or squash, cut into 4cm wedges and seeds removed, (see tip)
• 1 garlic bulb, halved horizontally, plus a couple of cloves to garnish
• 1 banana shallot, roughly chopped
• 1 red chilli, roughly chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• Small bunch fresh coriander, stalks and leaves (to garnish; optional) separated
• Olive oil to drizzle
• 500ml fresh vegetable stock (or made with a gluten-free stock cube)
• 160ml tin coconut cream
• For the garnish
• 1 tbsp light olive oil
• 1 red chilli, finely sliced
• 1 banana shallot, finely sliced
• You’ll also need
• Hollowed-out pumpkin to serve the soup in (optional)