Hi,
I really thought that I already wrote a post on my delicious spicy pumpkin soup, and was pretty surprised I didn’t. So here it is – my soup of this week – spicy pumpkin soup.

Needed for spicy pumpkin soup

hokkaido pumpkin (cca 2 lb or 1 kg)
1 L water
salt, pepper
cayenne, pimento (allspice)
dried ground scotch bonnet (optional)
milk (cca 1 dL)
yoghurt for decoration

First clean the pumpkin, remove the seeds and skin. Cut the pumpkin to small pieces and put it into the cooking pot. Then cover the pumpkin with just enough water to cover all pieces. Add a pinch of salt and cook until pumpkin is soft. Leave to cook down a bit then blend it in a blender with milk. Add spices and adjust the seasoning to your taste. We prefer it a bit more hot.

This is not a pumpkin recipe that uses blended pumpkin spice, I don’t like the pre-made spices. I like to use pure spices so I can adjust them according to my taste. I also don’t think that this soup would benefit from nutmeg, you can add a bit of cinnamon though. If you really want, you can use the pumpkin spice blend. But please try the version where you add spices one by one and omit the nutmeg.

Enjoy! 🙂