Pumpkin and Spinach Soup

My next recipe is a pumpkin and spinach soup which has a gentle hint of toasted cumin, if you would like a more robust flavour you can grind the cumin seeds after toasting or even add some ground corriander and chilli.

Serve with just a sprinkle of chilli flakes and some fresh corriander.... yummy!

                                                                    

Pumpkin and Spinach

Serves 4

Ingredients

1 x medium butternut pumpkin

200g of baby spinach (washed)

1 x onion chopped

2 x cloves of garlic

2 tsps cumin seeds

600ml vegtable stock

extra virgin olive oil

salt & pepper

Preparation

1. Preheat oven to 200 degrees C.

2. Cut pumpkin in half length ways, remove seeds then cut each half into 4 again length ways and place on a baking tray with a drizzle of olive oil. Place in oven to bake for approx 40 mins or until pumpkin is very soft.

3. Toast cumin seeds in a pan until lightly browned and fragrant, add 2 tblsp of olive oil to pan hen add onion and garlic and saute until soft.

4. Scoop pumpkin flesh from skin and add to the onions with half the stock, cook for 1min then add spinach and cook until wilted.

5. Blend ingredients until smooth, return to pan and add remaining stock and seasoning, and warm through. Serve with a drizzle of extra virgin olive oil and a sprinkle of chilli flakes.