ingredssweetcrisp pumksoup

Pumpkins are cheap anyway but only 50p and easy to get hold of with Halloween only been tomorrow so give this a try!!

12oz pumpkin, peeled and cubed

1 medium onion, diced

2 garlic cloves, diced or 2tbsp garlic oil

1ltr stock, i used chicken, you can make it with 2 stock cubes

2tsp cumin seeds

2tsp coriander seeds

1tsp chilli flakes

100g butter

1 sweet potato

salt & pepper

Toast the seeds in a dry frying pan over a high heat for 2 minutes. Grind them to a powder in a pestle and mortar or coffee grinder, set aside. In a high sided pan (that has a lid) over a medium add half the butter, onions and garlic. Fry for 5-6 minutes until translucent, remove and set aside. Add the pumpkin along with the rest of the butter then turn the heat up a little. Fry for 10-15 minutes stirring occasionally until the pumpkin starts to break down. Next add the ground spices, chilli flakes and onions then stir well. Pour in the stock, season then cover and simmer for 15-20 minutes. Turn the deep fat fryer to 190c. Peel the sweet potato with a speed peeler then just keep peeling the flesh to create lots of sweet potato ribbons. Fry a handful in the fryer for 2-3 minutes then remove onto kitchen towel and repeat with the rest. While hot sprinkle with a little salt and some paprika then allow to cool. By this time the pumpkin will be nice and soft ready to make the soup. Blitz in a processor or hand blender until smooth. Taste to see if the seasoning  is right and adjust to your taste. Bring back to the boil and serve topped with a little cream and  sweet potato crisps.