PUMPKIN SOUP

This is a warming, spiced soup. As it is essentially a curry base, you can also add some boiled potatoes or any cooked veg and serve it with rice. It is great with roti-style flatbreads. I always prefer using freshly ground spices when making this, but it does take longer. The ingredients list is pretty vast, but it doesn't take a million years to make and once you have everything to hand it can be a great throw-it-together dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200°C/180°C fan/400°F.

Step 2

Halve and deseed the pumpkin or squash and peel (if the skin is tough). Cut into large chunks and mix with 2 tablespoons of the oil and the garam masala. Spread out on a roasting tray and roast for 20–30 minutes, until soft enough for a knife to easily go in without the pieces falling apart, then remove from the oven and set aside.

Step 3

Meanwhile, heat the remaining oil in a medium-to-large saucepan over a medium heat. Add the fennel and mustard seeds and the Kashmiri and green chilli, and let sizzle for about 1 minute until you get a good crackling noise. Add the onion and a good few pinches of salt. Cook over a medium heat for 15–20 minutes, stirring often so that the onion doesn’t stick. You want your onions nice and caramelized (to prevent the onions burning you can add splashes of water along the way).

Step 4

Add the ginger and garlic and cook for a further minute before adding the turmeric, asafoetida (if using) and chilli powder. Cook the spices for a further 2 minutes over a low heat, stirring often, then add the tomato purée (paste). Cook for another 10–15 minutes, doing the old splash of water trick in order to prevent catching, then add your chopped tomatoes and cook for a further 10–15 minutes to break down the tomatoes. Add the roasted pumpkin, cinnamon and cardamom and mix well before adding the stock.

Step 5

Simmer for 10 minutes or so, then add the coconut milk. You can blend it at this stage (remove the cinnamon and cardamom first; also remove the Kashmiri chillies, if you don't want it too spicy), or keep it chunky. You may want to let it down with a touch more stock or water.

Step 6

For the butter finish, heat the butter in a pan and, when it starts to turn brown, lower the heat and add the garlic. As soon as the garlic starts to go brown and crispy, add the remaining ingredients except the lime juice, take off the heat and leave for 1–2 minutes. Swirl the pan so everything amalgamates, then add the lime juice and a pinch of salt.

Step 7

To serve, dish the hot soup up into bowls, dollop on some yogurt and add a lovely big teaspoon of the flavoured butter to each, ensuring you include some of the crispy herbs and spices. Finish with the coriander (cilantro) and, if you fancy, some crispy shallots.