Spicy Pumpkin Soup

Serves 4
½ Chilli, deseeded & finely chopped (s)
1 Cinnamon stick
1 Carrot, finely grated (s)
1 Ltr Vegetable stock
6 Shallots, finely chopped (s)
850g Pumpkin (s)
Grated nutmeg
S & P
Cut the pumpkin into quarters, remove the seeds & “string” then into 3cm strips, cut the outer skin off then cut into 3cm cubes, set aside.
In a deep saucepan, sprayed with frylight, cook the shallots until soft, add the ½ chilli & cinnamon stick, allow to simmer for 5 mins, add the pumpkin, stock & nutmeg, season well, cook for 20 mins until the pumpkin is soft.
Remove from the heat & using a hand blender, reduce to a smooth consistency, add the carrot & reduce to a simmer, cook for 20 mins more.
Increase or reduce the amount of chilli to suit your tastebuds!
If it’s too spicy add 1tbsp sweetener!
Credit: Pete’s Recipe Book

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