Spiced pumpkin soup recipe

• Approx. 900g of peeled, de-seeded pumpkin flesh
• 1 large onion, roughly chopped
• 1 large carrot, roughly chopped
• 1 stick of celery, roughly chopped
• 1 litre stock (vegetable – from a cube is fine)
• 25g butter or vegan butter
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 bay leaf

1. In a large pan, melt the butter and over a low/medium heat, fry the onions ‘til they’re golden.
    
2. Add the rest of the vegetables and spices and cook, stirring occasionally, for five minutes.
    
3. Add the stock and simmer gently for 20 minutes.
    
4. Blend the soup in a food processor (watch out for hot splashes!).
    
5. Season to taste, then serve with a sprinkling of herbs and/or a swirl of cream.

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Photo: Luca Nebuloni