Spiced Pumpkin Soup

The autumn weather was definitely upon us over the weekend here in Melbourne.  I love the change of seasons when you start craving those hearty, savory foods that seem to take the edge off of the chill in air.  Nothing says fall more than the vast varieties of squash and pumpkins that quickly become available as the leaves start to turn.

This soup is perfect for a chilly day, I even added a bit of chili to really get our blood flowing! 

Spiced Pumpkin Soup

Ingredients

2 lb pumpkin or winter squash, deseeded, peeled and cubed
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
1/2 tsp cumin
1/2 tsp ground coriander seeds
1/4 tsp turmeric
1/4 tsp curry powder
2 bay leaves
2 chilis, finely chopped (more or less depending how spicy you want it)
2 cups chicken stock
S&P, to taste

Directions

1. Heat the oil in a large saucepan over medium heat.  Add onion and garlic and cook for 3-4 minutes or until the onion is soft. Stir in the chilis and spices and cook for 30 seconds. 
2. Add the cubed pumpkin and cook for 3 minutes, stirring continuously.
3. Add the stock and bring to a boil.  Reduce heat and simmer for 20 minutes.  If the mixture is too thick, add more stock or water. 
4. Puree soup in a food processor or blender until smooth. Return soup to pan and stir over medium heat for 2-3 minutes or until heated through. Season with salt and pepper.

Garnish with a dollop of yogurt and a couple cilantro leaves.  This soup could also be served chilled for a hot day.  I'm sure I'll be craving it all year round!