a pumpkin soup with a kick



1 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder or crushed fresh chillies
1 kg pumpkin, chopped
1l of chicken or vegetable stock
90 ml thickened cream
freshly ground black pepper

Heat olive oil in the saucepan and cook onion over medium heat for 3-4 minutes or until soft. Add garlic, coriander, cumin and chilli and cook for one minute longer.

Add pumpkin and stock to pan, bring to the boil, then reduce heat and simmer for 15-20 minutes or until pumpkin is tender. Remove pan from heat and set aside to cool slightly.

Place pumpkin and cooking liquid in batches in a food processor or blender, and process until smooth.
Return soup to the clean saucepan, stir in cream, season to taste with black pepper and cook over a medium heat.