I am sure I have said this before on the blog… but… when the weather is cold and wet I love to make soup. This recipe is a great one for the weekend as roasting the pumpkins before hand does add a bit of extra time to the recipe. This step is well worth it, giving the soup a richer, sweeter flavour.

Spiced Pumpkin Soup

1 medium butternut squash
1 medium sweet potato
1 tablespoon olive oil
salt and pepper
2 small or 1 large red onions
1 thumb size piece of ginger
1 tablespoon garam masala
2 low salt gluten free stock cubes
700ml boiling water
420g tin of chickpeas

Preheat the oven to 180degC.
Cut the butternut squash and sweet potato in half length ways.
Scoop the seeds out of the squash with a spoon.
Drizzle the squash and sweet potato with olive oil and season with salt and pepper.
Bake in the oven for 40 minutes or until the vegetables are soft. Then allow to cool.
FInely chop the onions and grate the ginger.
Saute and onions and ginger, in a large pot, in a small amount of oil and water over a low heat for 10 minutes.
Add the garam masala to the pan and stir over the low heat for 1 minute.
Scoop the soft flesh of the squash and sweet potato out of their skins and add to the pot.
Add in the stock cubes, the boiling water and chickpeas.
Allow to simmer over a low heat for 30 minutes.
Use a hand blender to wiz the soup until smooth.

I served the soup up with tasty rye toast and organic soft goat’s cheese.