Spiced Pumpkin Soup

DifficultyBeginner

Ingredients: (Serves 4)
 1 medium pumpkin
 1 large onion
 2 centimetres of ginger
 6 cloves of garlic
 1 scotch bonnet pepper (keep whole and remove before blending to harness flavour, but not heat, unless you like it hot)
 1 can of coconut milk
 4 pints of water
 Salt to your taste
Directions:
1

Peel and chop the pumpkin into 2 centimetre chunks. Rinse well with cold water

2

Place the pumpkin and water into a medium sized pot and put on a medium heat

3

Peel the onion, garlic and ginger. Cut the peeled onion in half and the ginger into small chunks

4

Add the onion, ginger, garlic and scotch bonnet pepper to the pumpkin and boil uncovered for 10 minutes

5

Lower the heat and allow the soup to simmer for another 15 minutes

6

The pumpkin will be cooked if a fork or knife is able to pierce with no force

7

If you are satisfied that the pumpkin is cooked, take the soup off the heat. At this point you can cover the soup to finish off later when you are ready to serve it. If you want to enjoy it straight away, use a handheld blender, food processor or a blender to smooth the soup. Please be mindful of the hot liquid when blending your soup.

8

Remember to remove the scotch bonnet, alternatively you could use half or the whole pepper if you want it hot

9

Once your soup is blended add the can of coconut milk and salt to your taste. Simmer for 5 minutes on the lowest heat.

10

If the soup is too thick, add more water to get the desired consistency and if too runny leave it to simmer for longer checking and stirring regularly

11

Enjoy your soup on its own, with toasted pumpkin seeds and or a slice of bread

Ingredients

Ingredients: (Serves 4)
 1 medium pumpkin
 1 large onion
 2 centimetres of ginger
 6 cloves of garlic
 1 scotch bonnet pepper (keep whole and remove before blending to harness flavour, but not heat, unless you like it hot)
 1 can of coconut milk
 4 pints of water
 Salt to your taste

Directions

Directions:
1

Peel and chop the pumpkin into 2 centimetre chunks. Rinse well with cold water

2

Place the pumpkin and water into a medium sized pot and put on a medium heat

3

Peel the onion, garlic and ginger. Cut the peeled onion in half and the ginger into small chunks

4

Add the onion, ginger, garlic and scotch bonnet pepper to the pumpkin and boil uncovered for 10 minutes

5

Lower the heat and allow the soup to simmer for another 15 minutes

6

The pumpkin will be cooked if a fork or knife is able to pierce with no force

7

If you are satisfied that the pumpkin is cooked, take the soup off the heat. At this point you can cover the soup to finish off later when you are ready to serve it. If you want to enjoy it straight away, use a handheld blender, food processor or a blender to smooth the soup. Please be mindful of the hot liquid when blending your soup.

8

Remember to remove the scotch bonnet, alternatively you could use half or the whole pepper if you want it hot

9

Once your soup is blended add the can of coconut milk and salt to your taste. Simmer for 5 minutes on the lowest heat.

10

If the soup is too thick, add more water to get the desired consistency and if too runny leave it to simmer for longer checking and stirring regularly

11

Enjoy your soup on its own, with toasted pumpkin seeds and or a slice of bread

Spiced Pumpkin Soup