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Spiced pumpkin squash soup

An autumn winter favourite of ours, this velvety, golden soup is the perfect antidote to get us through the colder months.
5 from 1 vote
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Prep Time 10 mins
Cook Time 30 mins
Course Soup
Servings 6 people

Ingredients
  

For the soup

  • 1 tbsp olive oil
  • 2 onions (finely chopped)
  • 2 carrots (peeled and chopped)
  • 3 cloves garlic (crushed)
  • 1 kg pumpkin or butternut squash (peeled and cubed)
  • ¼ tsp dried chilli flakes
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 litre vegetable stock
  • 2 tbsp crème fraîche

For garnish

  • 2 tbsp crème fraîche
  • 1 handful pumpkin seeds
  • 1 handful fresh coriander (chopped)

Instructions
 

For the soup

  • Add the oil to a pan and heat over a medium-high heat
  • Pour in the onion and cook for approximately 3 minutes until softened but not browned
  • Add the garlic, carrot and pumpkin and cook for 5-10 minutes, stirring occasionally
  • Sprinkle in the spices and stir, leaving it to cook for 1 minute
  • Pour in the stock, cover and bring to the boil
  • Reduce to a low heat and simmer for 10-12 minutes until soft
  • Remove from the heat and set aside for 2 minutes
  • Using an immersion blender blend until smooth
  • Place pan back over a low heat for 1 minute and stir in the crème fraîche
  • Season with black pepper

To garnish

  • Divide between warm bowls, top with 1tsp of crème fraîche and swirl
  • Sprinkle with pumpkin seeds and top with a pinch of coriander
  • Serve with warm crusty bread