Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Prep:35 mins
Serves 4
1 pumpkin, about 1.5-2kg (save the seeds – toast them in a dry pan to serve)1tbsp garam masala2tsp ground coriander 2tsp ground cumin½-1tsp chilli flakes or powder, plus a pinch 3tbsp olive oil1 onion, finely choppedginger, peeled and finely chopped2 garlic cloves, finely chopped900ml veg stock100ml double cream or crème fraiche, plus extra to serve
STEP 1Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.STEP 2Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.STEP 3When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
