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Soup with an Indian twist
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I find plain old pumpkin soup a bit boring, so I spiced up my usual recipe and it worked a treat.
Pumpkin soup with Indian spices
Serves 2 adults & 2 kids

1 butternut pumpkin, skinned & chopped into large chunks
1 – 2 litres of chicken or vegetable stock (you need just enough to cover the pumpkin)
1 small onion, diced
1 garlic clove, finely chopped
2 tbs olive oil
Salt & pepper
1 tbs Indian spice mix (I used screaming seeds kashmiri krush)
4 mini pappadums, cooked as per packet intructions
2 tbs sour cream + extra for topping
1 tbs fresh coriander, chopped
  1. Pre- heat oven to 180C.
  2. Place pumpkin in a roasting tray and sprinkle with 1 tbs olive oil, spice mix and salt & pepper to taste. Roast for 40 mins or until cooked through & lightly golden. Be careful not to burn the pumpkin as this will make the soup bitter.
  3. In a large pot, saute the onion and garlic until soft in the remaining olive oil.
  4. Add the cooked pumpkin and cover with stock. Bring to the boil, reduce heat & simmer for 20 mins.
  5. Blend the soup adding 2 tbs of sour cream and blend again until nice & smooth & combined.
  6. Top with a pappadum, a small tsp of sour cream and some chopped coriander.
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