You can’t go wrong! I’m a huge fan a spicy food on cold days. Whether it’s chili or a curry – spicy food always seems to taste better when the weather turns nasty. Every week during the winter months spicy food is added to our weekly menu plan. I usual wait until a crappy day to serve a comforting bowl of nostalgia goodness partly because my hubby bikes to work in all weather conditions.
A clean rich and spicy pumpkin soup.
- 2 tbsp of olive oil
- 1 large onion
- 4 roasted garlic cloves
- 1/2 head of celery
- 1/2 tsp of thyme
- 1/2 tsp of chili flakes
- 3 cups vegetable stock
- 1 large pumpkin chopped into chunks
- Salt and pepper
- Place a large sauce pot over medium-high heat and add the olive oil, onion, garlic, and celery. Saute for 5 minutes or until the onion is translucent. Add in the thyme, chili flakes, salt and pepper. Saute 3 more minutes.
- Add in the vegetable stock and simmer for 10 minutes then add the chopped pumpkin. Allow the pumpkin to cook for 15 minutes or until the pumpkin is soft to the point it can be pureed.
- With an immersion blender puree the soup until smooth. At this stage if the soup is too thick add some water to your desired consistency.
- Sprinkle with a little salt and pepper if desired.
- Serve the soup warm.