spiced pumpkin soup

There is nothing like a bowl of hot soup to cheer one up. It is also excellent as "comfort food" when one is down with a cold.

The next time that you come across a can of pumpkin, do not pass it by. Not only can it be used to make a pumpkin pie, it can also be used to cook spiced pumpkin soup. Save yourself the hassle of cooking a raw pumpkin and then mashing the cooked pumpkin.

INGREDIENTS

230g mushrooms (sliced) - I use a mixture of fresh mushrooms and dried Chinese mushrooms
2 sticks celery (sliced)
1 carrot (sliced)
1 medium red onion (chopped)
olive oil (for frying)
2 tbsp corn flour
1 tbsp curry powder - I use meat curry powder
3 cups chicken broth
1 can (425g) pumpkin
1 tbsp honey
dash of ground nutmeg
grated sea salt
freshly ground black peppercorn
freshly ground white peppercorn
1 cup evaporated milk
parsley flakes (for topping)
plain yoghurt (for topping)

METHOD

1. Saute the mushrooms, onion, celery and carrot with olive oil in a soup pot. Cover the pot with the lid and let the ingredients cook until softened.

2. Add the corn flour and curry powder and stir.

3. Add the chicken broth.

4. Add the pumpkin, honey, ground nutmeg, grated sea salt, ground black peppercorn and ground white peppercorn.

5. When the soup has boiled, reduce the heat and simmer for 15 minutes while constantly stirring.

6. Add the evaporated milk and cook until the soup is simmering.

7. When you have ladled the soup into a bowl, top the soup with plain yoghurt and parsley flakes before serving.