Spicy pumpkin soup
Spicy pumpkin soup
Author: Alison
  • 1 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1 tsp tumeric
  • 1 onion
  • 2 cloves garlic
  • flesh from one pumpkin
  • 800 ml vegetable stock
  1. Heat some oil in a pan and gently fry the caraway seeds and fennel seeds for a minute.
  2. Peel and chop the onion and garlic
  3. Add to the pan and cook until soft
  4. Add the stock and the pumpkin flesh
  5. Simmer until the pumpkin is soft
  6. Blend until smooth