Recipe; Spicy Pumpkin Soup

Spicy Pumpkin Soup (serves 6 approx.)

› 25g (1oz) butter

› 150g (5oz /1cup) chopped onion

› 500g (1lb 2oz /4 cups) diced pumpkin (1inch /2cm cubes)

› 900ml (32fl.oz/4 cups) chicken stock

› 1 heaped tsp cumin seed (toasted and ground)

› 1 heaped tsp coriander seed (toasted and ground)

› salt and pepper

› Crème fraiche and fresh coriander leaves

Melt the butter in a heavy bottomed saucepan. When it foams, add chopped onion and toss until well coated. Cover and sweat on a gentle heat for 3-4 minutes. Add the spices, stir for a minute or two, then add the diced pumpkin. Season with salt and freshly ground pepper. Cover and sweat on a gentle heat for 10 minutes. Do not overcook or the vegetables will lose their flavour. Bring the stock to the boil, add to the saucepan and continue to cook until the vegetables are soft. Liquidise, taste and correct the seasoning.

Serve with a swirl of crème fraiche and a few fresh coriander leaves scattered over the top of each bowl.

Note: Add a little bit more stock to thin out the soup if necessary.