Spicy Pumpkin Soup

Serves 4

Sweet roasted pumpkin, warm spices and a swirl of cream - this is soup season at its best. Creamy, warming and just spicy enough, we think this will become your new winter warmer favourite. Serve it in a Consol Glass Opal Rimless Soup Bowl and savour every spoonful.

Note:

You choose the best ingredients for your food - so why not buy them in the best packaging too? Look for your pantry staples in glass: pure, natural and chemical-free.

Ingredients:

1 whole Pumpkin or 2 packs Diced pumpkin (500g each)
1 TBSP Garam masala
2 tsp Ground coriander
2 tsp Ground cumin
½-1 tsp Chilli flakes
3 TBSP Olive oil
1 Onion
2 tsp Ginger, finely chopped
2 Garlic cloves, finely chopped
900ml Vegetable stock
100ml Double cream

Method:

Preheat the oven to 180°C. If using a whole pumpkin, cut it in half, scoop out the seeds with a spoon, then cut into wedges or chunks and remove the skin. Tip into a large bowl. Skip this step if using pre-diced pumpkin.
In a Glass San Marino Mixing Bowl combine the garam masala with the coriander and cumin. Mix in half of the olive oil and season well. Drizzle over the pumpkin and toss to coat evenly in the spiced oil.
Spread the pumpkin out on a baking tray and roast for 40 – 45 minutes, turning halfway, until it's very soft when pierced with a fork, then set aside to cool slightly.
Heat the remaining olive oil in a large saucepan over medium heat. Fry the onion with a pinch of salt for 10 minutes until soft. Add the ginger, garlic, remaining spices and chilli flakes, then fry for a few more minutes until fragrant.
Pour in the stock and bring to a gentle simmer, then add the roasted pumpkin and stir to combine.
Remove from the heat and blitz with a hand blender until smooth and creamy. Season to taste, adding extra chilli or garam masala if you like.
Return the pot to a low heat and stir in the cream. Bring to a gentle simmer, then ladle into a Consol Glass Opal Rimless Soup Bowl and finish with an extra drizzle of cream and a pinch of chilli flakes.