Yes, now I can make soups for lunches! In the summer I’m all about salads, but now I’m all about staying warm, and soup is what I’m craving on these chillier autumnal days.
I’ve massively got into pumpkins and squashes over the last few years, especially with the different varieties you can now get in the shops and in your veg boxes. The one thing that I can simply not deal with is how difficult they are to cut up! I’ve got a good knife, and still I nearly give myself a hernia dealing with this nemesis veg! If you’ve not got a sharp knife, you seriously need to invest in one, because squash prepping life was definitely MUCH harder with a blunter cutting implement.
This is soup is filled with flavour; the perfect amount of sweetness and spiciness to warm your cockles.
1 tspn cumin
1 tspn dried chilli flakes
A bunch of fresh coriander
- Cut the pumpkin and parsnip into smallish cubes. Pop into a roasting dish with a drizzle of olive oil, roast in the oven for 25 minutes at 180C.
- In a large saucepan, gently soften the onions and leek. Add the roasted pumpkin and squash.
- Sprinkle the cumin and chilli flakes and coat the vegetables.
- Add the vegetable stock.
- Bring to the boil and simmer for 15-20 minutes.
- Add the coriander, and then blend until smooth using a stick blender.
- Season with salt and pepper.