Spiced Pumpkin Soup

I bought a pumpkin at Halloween mainly to display these cake pops. But I also wanted to use the pumpkin in a recipe afterwards, and thought soup would be a nice and easy recipe. I found a recipe on the internet but unfortunately wasn't that impressed; I found it very bland. My mum added paprika and said afterwards she might have added curry powder as well to spice it up a bit. So if you use this recipe I recommend experimenting with some spices, and please let me know in the comments if you found a way of giving pumpkin soup more flavour - or if you like it just as it is.

Simply cut out the flesh of your pumpkin. I tried and failed to scoop it out, so cut the pumpkin into large sections, used a potato peeler to remove the skin and chopped the flesh.

Chop and onion and fry in a little butter in a large pan then add the pumpkin. Cook for a few minutes then add enough vegetable stock to cover the pumpkin. Bring to the boil and simmer until the pumpkin is tender. Add salt, pepper, cinnamon and nutmeg, and any other spices to taste.

Shortly before serving, add a couple of tablespoon of low fat natural yogurt, or single cream, or Carnation Cook With It cooking cream, stir in and heat through.

 

I'm sending this to Tea Time Treats, hosted by Janie at the Hedgecombers, and on alternate months Karen at Lavender and Lovage, as the theme is bonfire night. I love the idea of a bowl of warming spiced pumpkin soup waiting for you when you come back from watching the fireworks.

I'm also sending this to No Croutons Required, hosted by Lisa at Lisa's Kitchen and on alternate months Jacqueline at Tinned Tomatoes. The challenge is for any vegetarian soup or salad.