Saturday, 22nd September 2018
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A total winter warmer this. Great for a cold wet Saturday.

ingredients (for 6)

- 2 medium Onions

- 1kg Pumpkin (peeled and cut into cubes)

- 3 tablespoons Olive oil

- 1 tsp Ground Cumin

- 1 tsp Whole Cardomum

- 1 tsp whole Coriander

- 600ml (1 pt) Chicken or Vegetable Stock

method

First crush the cardomum pods using a pestle and mortar or a heavy bowl and a rolling pin. Bash the pods until they crack open, discard the hulls (which look like peanut shells and are as inedible) then tip the whole coriander in with the cardomum seeds and bash until coarsely ground.

Peel and slice the onions and sweat these in the olive oil with all the spices until they are soft.

Add the cubed pumpkin to the pot and continue sweating until these collapse - about 4 to 5 minutes. Add the stock and bring to the boil.

Liquidise this and then reheat and taste for seasoning.

If you have bought a whole pumpkin and have the seeds you could roast a few of these and float on each bowl of soup as you serve.

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