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Spicy Pumpkin Soup

Spicy Pumpkin Soup

This Spicy Pumpkin Soup is a delicious way of turning unwanted pumpkin into a healthy, nutritious and affordable meal! Suitable for the whole family, including your weaning baby. Serve as a dip with Homemade Oatcakes for a tasty baby led weaning meal! It's the perfect warming dish to enjoy on a cold winter day. Any leftover soup can also be used as a tasty lunchbox filler for the kids.Cook

Makes: 4 Adult portions

1 tbsp olive oil 
2 onions, chopped 
2 cloves of garlic, minced
1 red chilli, finely chopped
2 tbsp ground cumin
550g pumpkin, peeled and cubed
700ml low salt vegetable stock
400ml coconut milk
Handful of fresh coriander

Method
  1. Heat the olive oil in a large saucepan over a medium heat. Cook the onions for 3-5 minutes, until translucent.
  2. Add the garlic, chilli and cumin then cook for a further 2 minutes.
  3. Stir in the pumpkin and cook for a further 2-3 minutes.
  4. Add the stock and bring the mixture to the boil. Reduce the heat and simmer with the lid on for 20-25 minutes.
  5. Once the pumpkin is nice and tender, blend everything together before stirring in the coconut milk.
  6. Garnish with some coriander to serve.
  7. If you are making this for a baby, reduce the stock to 500ml and serve as a purée.
Weaning and Storage
6 months+ - Use as a dip for finger foods such as Homemade Oatcakes.

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