Pumpkin and Tomato Soup Recipe

Origin: West Africa Period: Traditional

Ingredients:

400g finely-chopped onions
80g butter or olive oil
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp fresh thyme, minced
450g pumpkin or butternut squash
400g tin chopped tomatoes
2 Scotch Bonnet chillies, finely chopped
50g parsley, finely chopped
1 tbsp honey
1.5l chicken stock
250ml double cream
1 can rinsed, drained, cannelloni beans (optional)
salt and black pepper to taste

Pumpkin and Tomato Soup Preparation:

Method:

Fry the onions and chillies gently for 10 minutes then add the nutmeg, pumpkin, tomatoes, honey and chicken stock. Stir to mix and simmer for 10 minutes. With a hand blender purée the mixture then add the cream and beans. Bring to a boil and simmer for 5 minutes before adding the parsley. Adjust the seasonings and serve.

For a North African/Spanish variation omit the chillies, replace the nutmeg and thyme with 1/2 tsp each of ground cumin, coriander and smoked paprika.

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