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Spiced pumpkin soup

This spiced pumpkin soup is an excellent dish for the holiday season - just serve it in a mug at parties with some crusty bread or tortilla chips on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 pumpkin or squash about 1 kg
  • 500 ml water
  • 1 cinnamon stick
  • 4 cloves
  • 2 knobs of butter or dairy-free spread
  • 2 Tbsp wine/cider vinegar
  • Salt pepper, sugar
  • To serve: sour cream or cream Greek yogurt, chives (optional)

Method
 

  1. Peel the pumpkin and scrape out the seeds. Cut the flesh into bite-sized cubes.
  2. Put the pumpkin cinnamon stick, cloves in a saucepan. Add the water and bring to the boil. Simmer, under cover and on low heat, for 20-25 minutes until tender.
  3. Remove the spices, then blend the soup until smooth and creamy. Add the vinegar, butter, then season with salt and pepper & sugar ( maple syrup) to your taste. If the soup is too thick, add some more water and heat it up again.
  4. Serve with a dollop of sour cream and chopped chives scattered on the top, if you like.