Here is my recipe for lovely Pumpkin Soup. Perfect for Samhain/Halloween celebrations and the spices liven it up a bit to make it extra warming in front of a fire. If you have a few pumpkins from your vegetable patch, why not make a few batches and freeze to enjoy at Christmas too?!
Spicy Pumpkin Soup
1 cooking pumpkin (can also use butternut squash)
1 medium onion
2 cloves garlic
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder or dried chilli flakes
1/2 tsp ground nutmeg
1 litre of vegetable stock or boullion
Chop the onions and garlic and sauté them in a large saucepan until beginning to turn clear. In the meantime peel and chop the pumpkin into 2 cm pieces. Add to the pan with the spices, mix with the onion and garlic flavours and soften for about 3-4 minutes. Add the vegetable stock and bring to the boil, then simmer for 20 minutes until the pumpkin is soft.
Allow to cool, then blend until smooth. Pour into bowls, serving with crispy bacon or toasted pumpkin seeds, and swirled in cream.