Hot with just that little bit of spice, this is a perfect winter warmer.

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Serves: 4–6

Ingredients

• 1½ tbsp oil
• 6 spring onions or 1 medium onion
• 1 kg Kent pumpkin, cut into pieces
• 1 garlic clove, chopped
• 1 tsp cumin seeds ground
• 1 tsp cinnamon ground
• 1 tsp coriander seeds ground
• 1 tsp turmeric ground
• 1 tsp chilli (flaked, powder or fresh)
• 2 tbsp chopped parsley
• Salt and pepper to taste
• 3 cups vegetable stock
• Optional: 1 tbsp honey

Method

1. Add all ingredients to a large, heavy saucepan and cook for 20 minutes or until pumpkin is tender.
2. Puree with a stick blender, or in a blender or food processor (allow soup to cool a little if using a blender or food processor).
3. Serve with chopped parsley, yoghurt, sour cream or cheese.