Saturday , September 25 2021
Spicy pumpkin soup 1

Spicy pumpkin soup

by Anna Duttson, The Norfolk Mead Hotel


Recipe published in Feast, Issue 10 – October 2016

Serves Four


1 medium sweet potato
of diced pumpkin
1 apple,
1 onion, chopped
1 clove garlic, chopped
2tbsp of olive oil
of stock
of pumpkin seeds

200ml of double cream
and pepper
½ tsp
of turmeric
½ tsp
of cinnamon
½ tsp
of ground allspice
½ tsp
of ground ginger
½ tsp
of balsamic vinegar
½ tsp
of soy sauce

1. Heat the oil in a stock pot over a medium heat. Sauté onions, spices, garlic, pumpkin and apple for 5 minutes whilst stirring. Do not allow the onion to brown

2. Add half of the stock, cover and simmer for 30 minutes on a medium heat until the pumpkin is soft

3. In the meantime, roast the pumpkin seeds in a dry pan until lightly brown. Remove from pan and allow to cool. Once cool, coarsely chop

4. Purée the soup with a hand blender, add the remaining stock and bring to the boil. Add the cream and season with salt. Refine with the balsamic vinegar and soy sauce

5. Ladle into bowls and garnish with the pumpkin seeds. Drizzle with the oil

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