Spiced Pumpkin Soup

This soup is a no fuss, full on flavour meal that hits the spot on a cold and grey day!

Spiced Pumpkin Soup

600g pumpkin flesh, roughly chopped

2 celery sticks, roughly chopped
1 garlic clove, roughly chopped

1 tsp each ground cumin and coriander

800ml veg stock

200ml coconut milk (I used lite coconut milk)

1 tbsp pumpkin seeds (optional)

Put the pumpkin flesh into a food processor and whiz for 30 secs until almost smooth.  Add the celery, garlic and spices and whiz again for 30 secs.  Empty in to a large pan.

Pour over stock and coconut milk, bring to the boil, then cover and simmer for 15 mins.

Remove from the heat and blend until smooth - do this in batches, if necessary.  Check the seasoning and ladle into warmed soup bowls.  Sprinkle with pumpkin seeds and freshly ground black pepper.  Serve with crusty bread.

Serves 4

Good Housekeeping Mag, Oct 10 (just to set the record straight, I didn't buy this magazine, it was in the hotel room we had when we went to a friend's wedding in Aberdeen recently.  I got a couple of good recipes from it though!)

I served the soup with a healthy dollop of half fat creme fraiche instead of the pumpkin seeds ... Hubby seems to think the later is more akin to commune living than his diet can take!  I really enjoyed it and would eat it again and again, Hubby on the other hand felt it was a bit watery but I'm wondering if that is because I used Butternut Squash rather than a full on pumpkin?