Spicy Pumpkin Soup

Ingredients

• 2 tbsp International Collection Pumpkin Seed Oil
• 15.8oz pumpkin
• 1.2oz butter
• 1 onion, diced
• 1 clove of garlic, finely chopped
• Pinch of grated nutmeg
• 1/2 tsp ground cinnamon
• 1 bay leaf
• 30 fl oz vegetable stock
• 6.8 fl oz fresh orange juice
• 1 1/2 tsp brown sugar
• 2 tbsp toasted pumpkin seeds
• Salt and pepper

Method

1. Peel and de-seed the pumpkin.

2. Cut the pumpkin into cubes and set aside.

3. In a large pot heat the butter, add the garlic and onion and fry over a low heat for 5 minutes until softened.

4. Add the diced pumpkin, nutmeg, cinnamon and bay leaf.

5. Cover and cook for 5 minutes, or until tender.

6. Pour in the vegetable stocks and orange juice and add the brown sugar.

7. Simmer for 20 minutes, stirring occasionally.

8. Remove from heat and discard the bay leaf.

9. Using a blender, puree half the mixture.

10. Return the mixture to the pan with the remaining chunky soup.

11. Season with salt and pepper.

12. Sprinkle with toasted pumpkin seeds amd drizzle with International Collection Pumpkin Seed Oil.

13. Serve with warm, crusty bread.