Spicy pumpkin soup
Ingredients
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp tumeric
- 1 onion
- 2 cloves garlic
- flesh from one pumpkin
- 800 ml vegetable stock
Instructions
- Heat some oil in a pan and gently fry the caraway seeds and fennel seeds for a minute.
- Peel and chop the onion and garlic
- Add to the pan and cook until soft
- Add the stock and the pumpkin flesh
- Simmer until the pumpkin is soft
- Blend until smooth