Pumpkin Soup

For a cheap, delicious, spicy, warming, hearty and healthy winter soup, this recipe for pumpkin soup is an absolute winner. And it only takes 15 minutes to make!

Add chilli for heat, and turmeric as it’s an excellent anti-inflammatory and antioxidant.

Don’t peel the pumpkin as it contains plenty of vitamin D (essential at this time of year).

1 small pumpkin (approx 1/2 kilo, don’t peel), roughly chopped
1 medium-sized potato (peeled), roughly chopped
1 medium-sized red onion, roughly chopped
2 garlic cloves, roughly chopped
1 tsp ground cumin
1 tsp turmeric
1 tsp medium curry powder

Optional, to taste: 1 red chilli (Krakatoa), chopped and 1 tsp sea salt

Fry onion, garlic, chilli and spices in a little oil. Cook for five minutes, or until soft. Add potato and pumpkin and 1 litre of water. Bring to the boil and simmer for ten minutes, or until pumpkin is soft enough to slice with a knife. Smash with a potato masher. That’s it. Delicious.

Serve soup with crusty bread.




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