As it gets colder, I love making soups that are real Winter Warmers. This time of year, I like to take full advantage of pumpkin season in the run up to Halloween, as this is the only time I can get hold of fresh pumpkin.
Pumpkin soup is one of my favourites! When I saw this recipe I was instantly sold, as you don't have to peel the pumpkin (I hate doing that!). Furthermore, unlike a lot of other recipes I've tried, this one is not laden with double cream. Although it contains coconut milk, I've used the lower fat version which is widely available in supermarkets.
|I only used half the pumpkin|
|I used my homemade chicken stock|
And the taste...definitely a big thumbs up! I love the smooth velvety texture of the soup, the mild curried pumpkin flavours followed by a little kick from the chilli.
Served with a thick slice of homemade bread & butter...yummy!