It's 18 March and it's still freezing in London, winter is not going anywhere so the only way to beat the blues is to have a bowl of pumpkin soup!
Now I am really sorry but I do not use precise measurements, it's at a guess cooking but at its easiest.
Ingredients:
approx. 500g pumpkin or japanese squash peeled, deseeded and diced
a bit of butter/ a bit of oil
2 veggie stock cubes
hot water
milk
2 banana shallots peeled and roughly chopped
1 tsp chilli flakes
spices - I used rather many!: cumin, corriander, fenugreek, paprika, ginger (all powder)
salt&pepper
Melt butter with a bit of oil so it won't burn and add shallots, fry for a few minutes. Add chilli flakes and all other spices fry a bit longer then add the squash and stir well, fry for a short while. Add crumbled stock and hot water to cover the squash. Simmer on a low gas until the squash is tender (approx. 15-20 min). Blend the soup, add seasoning and approx. 1/2 glass of milk. Stir well and reheat if needed.
Serve with crème fraîche and chopped parsley. As it is horrible out there my body is crying for spices so I am using chipotles en adobo a lot these days. In this case I added some to crème fraîche before serving. It is a wonderfully smoked puree and brings another dimension to everything you add it to. The recipe for chipotles an adobo comes from a wonderful mexican cookbook by Thomasina Miers "Mexican Food Made Simple"
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