Starters
International
InternationalSpiced Pumpkin Soup
A warming spiced pumpkin soup that climbs from a quick tinned-stock version to a roasted-squash bowl finished with brown butter and crème fraiche.
Vegetarian
Gluten-free
Nut-free
Budget version
Tinned pumpkin and stock cube, simmered with curry powder for a quick bowl.
Per serving£0.85
Total cost£3.40
Time30 min
Ingredients for 4
- 800 g tinned pumpkin puree
- 1 onion , diced
- 1 vegetable stock cube
- 600 ml water
- 1 tbsp curry powder
- 1 tbsp vegetable oil
- salt and pepper , to taste
Method
- Fry the onion in the oil over a medium heat until soft.
- Stir in the curry powder and cook for a minute until fragrant.
- Add the pumpkin puree, crumbled stock cube and water, then bring to a simmer.
- Simmer for 15 minutes, blend until smooth, season and serve.
Equipment
The three ways, side by side
Budget
Tinned pumpkin and stock cube, simmered with curry powder for a quick bowl.
Better
Fresh butternut squash with garlic, ginger and warming spices in real stock.
Ultimate
Roasted crown prince squash with chilli, brown butter, crème fraiche and toasted seeds.
