Pumpkin and cumin soup

24 Oct


Pumpkin is In season at the mo and as your probably busy carving a face in one as we speak for Halloween. I thought I might give you a few helpful hints on using all that tremendously tasty pumpkin flesh.

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes
Serves: 4
Cost per person £0.77

Prices are based on sainsburys.com and includes all sides


  • half medium pumpkin skinned and diced
  • 2 pints of milk
  • 200g of shallots sliced
  • 4 Maris piper potatoes peeled and sliced
  • 3 carrots peeled and sliced
  • 1 stock cube
  • 2 peeled garlic cloves
  • 2 knobs of butter and a teaspoon of olive oil
  • 2 bay leafs
  • 2 teaspoons of cumin seeds
  • 1 chilli sliced finely
  • Directions:

    First of all cover the pumpkin in the milk with the bay, cumin and garlic. Bring the milk to the boil, then simmer until the pumpkin softens slightly. Take off the heat cover saucepan and place to one side to allow the the flavour of the cumin to enthuse into the pumpkin.

    Meanwhile you will need to make the flavour base for the soup. This is done by by sweating off the shallots with the butter and oil in a saucepan big enough to hold your soup. Once the shallots get translucent add the carrot, chilli, and potato. Add the stock cube dissolved in a cup of hot water and stir.

    Take the bay leaves out of the pumpkin and milk and combine with the shallots. The soup will be ready once the potatoes have softened. Allow to cool Use a hand blender to puree the soup. You can add extra water if too thick. Once you are happy with the texture reheat the soup or refrigerate.

    I have served my soup with home made bread and a spoon of low fat yoghurt. Enjoy :o)


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