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
Better version
Fresh butternut squash with garlic, ginger and warming spices in real stock.
Per serving£1.55
Total cost£6.20
Time55 min
Ingredients for 4
- 1 kg butternut squash , peeled and cubed
- 1 onion , diced
- 2 cloves garlic , crushed
- 20 g fresh ginger , grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 800 ml vegetable stock
- 2 tbsp olive oil
- salt and pepper , to taste
Method
- Sweat the onion in the olive oil until soft, then add the garlic and ginger.
- Stir in the cumin and coriander and cook for a minute.
- Add the squash and stock, bring to the boil and simmer for 25 minutes until tender.
- Blend until silky smooth.
- Season to taste and serve with a swirl of olive oil.
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.
