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Serves: 4

It's time to slip into your witch's outfit and cook up a cauldron of our spooky spiced pumpkin soup. What else will you be conjuring up to scare the ghosts away? We'd love to hear from you. Happy Halloween!

Ingredients

  • 1 tbsp each cumin and coriander seeds
  • a knob of butter
  • 1 onion, chopped
  • a pinch of crushed dried chilli flakes
  • 600g peeled and chopped pumpkin (or other squash)
  • 200g carrots, peeled and chopped
  • 750ml vegetable or chicken stock
  • 250ml milk
  • yogurt, crispy fried shallots and chopped parsley, to serve

Method

  1. Toast the cumin and coriander seeds in a small dry frying pan for about 1 minute until fragrant, then crush them with a pestle and mortar.
  2. Melt the butter in a large pan. Add the chopped onion, toasted crushed spices and chilli; soften for 10 minutes.
  3. Add the pumpkin, carrots and stock to the pan.
  4. Simmer, partially covered, for 20-25 minutes or until the carrots and pumpkin are tender.
  5. Remove from the heat, pour the soup into a blender and blend until smooth.
  6. Return the soup to the pan, add the milk and reheat.
  7. Top with a swirl of yogurt, crispy fried shallots and chopped parsley, to serve.
 

About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director