Spicy Pumpkin Soup
Print Recipe
Spicy Pumpkin Soup
Print Recipe
Instructions
  1. In a soup pan, heat oil and sauté onions with pumpkin and cook over a medium heat until vegetables begin to roast lightly.
  2. Add liquid and bring to boil. Reduce heat and simmer for 15 minutes until pumpkin is soft. Stir in chutney, seasoning and herbs.
  3. Liquidize soup. Adjust consistency if required by adding a little hot water. Heat through, taste and adjust seasoning.
  4. Serve in heated bowls with a sprinkle of herbs/ scatter of roasted pumpkin seeds/ cream.
  5. Serves 4
  6. To roast pumpkin seeds, first boil in water for 10 minutes, drain and pat dry. Roast in pan with a drizzle of rapeseed oil for 5 minutes or so until tinged with gold. Toss in a little salt. Delicious to nibble and keep for a week.
Recipe Notes

To roast pumpkin seeds, first boil in water for 10 minutes, drain and pat dry. Roast in pan with a drizzle of rapeseed oil for 5 minutes or so until tinged with gold. Toss in a little salt. Delicious to nibble and keep for a week.

For excellent chutneys, handmade in small batches I recommend Huntly Herbs & Galloway Lodge

Today I also used Blackthorn Salt & Supernature rapeseed oil in my recipes

For an extra kick do add some of Sheena's chillies from Galloway Chillies

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