Spicy Indian Pumpkin Soup

Here's a really easy recipe to throw on your barbecue wok burner or on top of the stove before some seriously meaty mains. A couple of minutes to get it going, twenty minutes simmering, then attack it with a stab blender and you're done.

Serves:

6 - 8
Prep Time:

20 min
Marinating Time:

--
Cooking Time:

30 min
Primary Ingredient:

Vegetables
Type of Meal:

Entree

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Ingredients

1	Tbsp	Butter
2	Clove(s)	Garlic	Peeled and sliced
1	Thumb(s)	Ginger	Peeled and sliced
2	Whole	Brown Onion	Peeled and sliced
3	Tsp	MasterFoods Ground Cumin
1/2	Tsp	MasterFoods Ground Cinnamon
1/2	Tsp	MasterFoods Ground Cloves
2	Tsp	MasterFoods Ground Coriander
1	Tsp	MasterFoods Ground Cardamom
1/2	Tsp	MasterFoods Red Chilli Flakes
1	Tsp	Sea Salt
1	Kg	Pumpkin	Seeds and skin removed, cut into pieces
400	Ml	Chicken Stock
1	Can(s)	Coconut Milk
3	Cup(s)	Water

Directions

Melt the butter in a large saucepan and add the garlic, ginger and onion, cooking until soft and translucent but not brown.

Stir through the dry spices and salt then add the remaining ingredients and bring the boil then simmer until the pumpkin is tender.

Puree through a food processor or thoroughly with a stab blender.

You can always increase the chilli factor if you are so inclined.