Spicy Pumpkin Soup
Summer is over. The days are getting shorter and noticeably colder and the barbecue has now been covered up. We even had the first patches of early morning frost already. With pumpkin season full underway, what could be better than ending the day with a warming and comforting pumpkin soup:
Ingredients (2 people):
1 onion squash or small pumpkin
1 shallot or small onion
1 shallot or small onion
1 garlic clove
2 tsp butter
1/2 tsp paprika
1/2 tsp hot smoked paprika
400ml vegetable stock
dash of white wine
pinch of powdered mace
chilli flakes to taste
dollop of double cream
salt and pepper
2 tsp butter
1/2 tsp paprika
1/2 tsp hot smoked paprika
400ml vegetable stock
dash of white wine
pinch of powdered mace
chilli flakes to taste
dollop of double cream
salt and pepper
METHOD:
- Peel and finely slice the shallot and garlic. Cut the squash into small cubes and set aside.
- Place a pot over a medium–low heat, add the butter and let it melt, then fry the shallots and garlic for about for 5 minutes, or until soft.
- Add the chilli flakes and the pumpin cubes and sauté the pumpin for a few minutes.
- Increase the heat, then pour in the wine and deglaze until the alcohol has evapourated, this takes a minute or two.
- Add the vegetable stock, bring to the boil and cook until the pumpkin is done, time depending on the size of the cubes, roughly about 10 minutes.
- Season with paprika, smoked paprika, salt (be careful as the stock may already be salty) and pepper.
- Once the pumkin is fully cooked (soft), blend the soup with a hand held blender or in a food processor to give it a creamy and luxurious texture.
- Finally, add the mace, be careful not to use too much as it can be overpowering, and a dollop of double cream for the final indulgence.
Preparation time: 5 mins
Cooking time: 30-40mins