This soup is definitely not Halloween scary, but instead is deliciously warming and spicy. It is a good way to use up any pieces of edible pumpkin after the carving has been completed 🎃. However if you are over carving pumpkins or actually never even started, then squash will do just as well.
Ingredients serves 4/5 soup bowl size portions or more with smaller cups
750g Pumpkin or squash
0.25 tsp dried chilli flakes
1 large onion, chopped
10g chopped ginger
2 carrots, chopped
3 tbsp olive oil
600 ml vegetable stock
200 ml milk
Heat oven to 190°c
Peel and cut the pumpkin into chunks.
Grind the coriander seeds and chilli flakes with a large pinch of salt until finely ground.
Drizzle 2 tbsp olive oil over the pumpkin and sprinkle the ground spices over. Cook for 1 hour until very soft.
Meanwhile warm the remaining olive oil in a large saucepan and cook the chopped onion, carrot and ginger until soft.
When the pumpkin is cooked add to the cooked vegetables and pour the stock over.
Blend either with a hand blender or liquidiser until smooth. Add the milk a little at a time so that the soup has the right consistency. Serve or cool and refrigerate or freeze until required.