A warm and spicy winter favourite!
- Prepare all the vegetables –
– Chop the onion roughly and simply smash the garlic cloves, to release the flavours.
– Separately, peel the pumpkin, carrot and potatoes and chop roughly into 1inch cubes. (The smaller you chop the faster the vegetables will be cooked.)
- Prepare your stock – in a kettle or on the stove bring to boil 1L of water and add two stock cubes to prepare your stock. Keep on the side.
- In a big pot, heat 2tbsp of olive oil on high heat.
- Once hot, add the garlic and onion and break the red chillies into the pan. Stir in between so it does not stick to the pan.
- Once the onion starts to turn translucent, add the pumpkin, carrot and potatoes and let them cook for 5 minutes, to add a slight burnt umami flavour to the soup.
- Add the stock to the big pot, bring to a boil and then cover the pot and let it simmer for around 25-30mins.
- Since potatoes would take the longest to cook, poke a piece of potato with a fork and if it easily falls apart, remove the pot from the heat and let cool for around 20-30 minutes.
- Once cool, blend the soup in a mixer or with your hand blender. (If you blend the soup while it is still hot, there are chances of the lid hoping off and you splashing your walls with some delicious pumpkin soup. 😛 )
- Bring the soup back to a boil. Add some salt, pepper and chilli flakes to taste. (I usually like to keep the pepper strong, it’s the best to warm your throat on a cold winter evening)
- Serve in big bowls and top with the topping of your choice. I usually add both roasted garlic and roasted pumpkin seeds. (See method below) The leftover soup will last you 4-5 days in the fridge.