Spicy and Sweet Pumpkin Soup

  Spicy and Sweet Pumpkin Soup (with lamb sandwiches)

Serves : 6 small bowls

Preparation Time: 10 mins

Cooking Time: Oven baking 20 mins and stovetop cooking 20 mins

1kg size pumpkin

2 cloves of garlic or 2 teaspoons of crushed jar garlic

8 small curls of butter or you can use olive oil to splash

1 small teaspoon of ground cumin

4 cups of fresh chicken stock (see receipe on my list) or vegetable stock (vegetarians)

Salt and pepper to taste

Cream for serving if desired

Nutmeg for serving if desired

Cut up the pumpkin into small edged pieces and lay into the bottom of a large oven baker.  Sprinkle with butter curls and dollop the garlic pieces across.  Bake for approx 20 mins (180 degress celcius) and occasionally turn the pieces so they dont start to burn. 

While this is cooking in oven prepare the chicken stock on the stovetop in a saucepan large enough to later add pumpkin.

Add the salt and pepper and cumin to the stock and check taste to how you prefer. 

Then when the pumpkin is soft and ready to mash take from oven baker and place into another large bowl and mash up.  Add this to the stock mix and cook slowly for approx 10 minutes stirring with wooden spoon occasionally.

Serve with some sandwiches or crusty bread for a winter lunch.

Sandwiches are lamb, avocado, lettuce and maasdam cheese.