Spicy pumpkin soup

Ingredients

2 Tbsp	Canola oil
1	Onion, diced
1 kg	Pumpkin, peeled and diced (Main)
5 cups	Vegetable stock, or chicken stock
2 sprigs	Fresh thyme
1 serving	Salt and freshly ground black pepper, to taste
½ cup	Cream

Garnish

½ cup	Cream
¼ tsp	Ground cumin
¼ tsp	Coriander
1 pinch	Cayenne pepper
1 handful	Chopped chives

Directions

1. Heat the oil on medium-low in a heavy saucepan. Sauté the onion, until tender. Add the pumpkin, chilli, stock, thyme, salt and pepper. Cover and simmer until the pumpkin is tender. Purée until smooth. Just before serving stir in the cream.
2. To make the garnish, lightly whip the cream with the seasonings. Ladle the soup into bowls and top with a little of the whipped cream and some chopped chives.

See more of Jan's soup recipes

• Lemon chicken soup
• Smoky bacon and lentil soup