Five Spice Pumpkin Soup

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Ingredients (Serves 4)

  • 1 Pumpkin or butternut squash, Peeled and chopped (900g-1kg)
  • 3-4 cloves of garlic peeled but left whole
  • 2 tsp Chinese five-spice powder
  • ½-1 tbsp sugar (optional)
  • 500ml chicken stock or water
  • 50ml double cream
  • 1 tbsp pumpkin seeds (optional)
  • Handful baby kale (optional)

Put the squash/pumpkin and garlic in a large saucepan with the five spice, sugar and stock. Bring to the boil and simmer for 20 minutes until the pumpkin is sift. Using a hand blender blitz until smooth. Stir in the cream.

Ladle into bowls and serve immediately. Top with a handful of baby kale and sprinkle of pumpkin seeds if desired.

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