Even living in the desert I turn to this warming soup to keep me full at lunch.
Serves 2 with crusty bread rolls / rye toast / pitta – whatever kind of dunk takes your fancy!
- Glug of Olive Oil
- Salt and Pepper
- 1 tsp ground cumin
- ½ Pumpkin (approx 500g peeled and diced into chunks)
- 1 onion quartered
- 1 clove of garlic peeled
- 1 red chilli roughly chopped – I’m partial to a lot of spice so if you’re not a huge spice fan take it down to half a chilli
- 300ml vegetable stock
Preheat the oven to gas mark 5, pour the olive oil and sprinkle salt and pepper, and cumin in a roasting tin, and pop in the oven, whilst that’s heating up chop the pumpkin, onion and chilli.
Add all of the ingredients into the roasting tray and pop in the oven for 40 minutes until cooked and squishy.
Remove the tray from the oven, then pour over the stock and leave to chill. This will ensure all of the roasted bit of pumpkin in the tray get used in the soup. Once cooled pop in a blender and blend until smooth, adding more stock if needed dependent on how thick you like your soup. If you like it creamy add a dollop of cream fraiche or yoghurt.
Heat in a saucepan to eat now or once cooled completely pop it in the fridge for tomorrow’s lunch. Why not substitute the pumpkin for butternut squash.