Ali W here! Autumn is approaching, so why not add some zing into your day with my vibrant pumkin/squash soup. This recipe is inspired by a Mary Berry one that was passed to me by one of my Yoga students.
Serves 3 people.
A pumpkin or squash, about 10 inch or so in diameter, peeled and roughly diced, seeds removed
3 cloves of garlic, roughly chopped
1 onion, roughly chopped
1 leek, roughly chopped (optional)
Oil to fry
Spice mix: 1 tsp each of curry powder, turmeric, cumin seeds, chilli flakes (less chilli if you are not keen!), salt to taste, black pepper (to serve)
Water to cover
1 large dessert spoon of clotted cream or coconut cream/vegan equivalent
Fry off the onion and leek in the spice mix, gently, for about 10 mins. Add the rest of the ingredients except the black pepper and cream, and boil on a medium heat with a lid on for about 15 mins. Add the cream, blitz and serve with fresh ground black pepper. Enjoy! Ali W.