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Member recipe

Spicy Pumpkin Soup

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Cooking time

Prep: 10 minutes Cook: 30 minutes

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Serves 6

A healthy and tasty dish, which is quick and easy to prepare. The hint of spice gives this smooth and silky soup an extra kick. Ingredients given are easily adapted.

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  • 1 tablespoon olive oil
  • 2 small or 1 medium red or white onion
  • 3 garlic cloves, crushed
  • 1kg butternut pumpkin or squash, peeled, chopped
  • Generous 1/4 teaspoon dried chilli flakes
  • 2 teaspoons ground coriander
  • 1 litre vegetable stock
  • 2 tablespoons creme fraiche or cream
  • To serve: Creme fraiche or cream and small bunch fresh coriander


  1. Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.

  2. Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.

  3. Add chilli and coriander. Cook for 1 minute or until fragrant.

  4. Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.

  5. Set aside for 2 minutes to cool slightly.

  6. Blend in batches until smooth.

  7. Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.

  8. To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.

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