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| Pumpkin soup with chilli and sour cream |
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| 40 minutes |
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pumpkin 1kg, peeled and chopped
olive oil
red chillies 1-2, deseeded and finely chopped
garlic 1 clove
milk 375ml
chicken or vegetable stock fresh, cube or concentrate, made up to 750ml
coriander a handful, roughly chopped (optional)
sour cream to serve
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Heat the oven to 200C/fan 180C/gas 6. Put the pumpkin in a roasting tin, drizzle with 4 tbsp oil and roast for 15-20 minutes, until tender and a little browned around the edges.
Tip the pumpkin, chilli and garlic into a saucepan with the milk and stock and bring to the boil (don't worry if it splits). Reduce heat and simmer for 8 minutes. Cool a little then whizz in a blender until smooth and season well. Stir through the coriander, if using, and top each bowl with a dollop of sour cream. |
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| Serves 4 |
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