Spicy Pumpkin Soup

I’ve done a pumpkin soup on here before, but this one is spicier and lower in calories (and quicker to make). It’s perfect for a really cold winter’s day, which is what we’re experiencing here right now. The spices are just suggestions – use whatever you have to hand.

Spicy Pumpkin soup (serves 4)

Ingredient Calories per serving
1 tbsp butter or oil 25
1 onion, diced 11
2 cloves garlic, finely chopped 2
1 tsp cumin seeds 2
1 tsp fenugreek seeds 3
1 tsp coriander seeds 0
1 tsp mustard seeds 4
1 tsp ground ginger 2
1 tsp smoked garlic powder 2
450g pumpkin purée (made from 1 small pie pumpkin, peeled, deseeded and cooked) 38

Total calories per serving: 90

Method: Heat the butter or oil in a pan and cook the onions in it until they are going translucent (about five minutes). Meanwhile, heat the whole spices in a dry saucepan until fragrant, then grind (with pestle and mortar or in a blender). Stir the garlic into the diced onions, cook for a minute, then add all of the spices and cook for another minute before adding the pumpkin purée. Cook until the soup is warmed through. If you think it’s too thick, you can add some water or stock to thin it down. I like mine gloopy!