This spicy pumpkin soup is a favourite of my mother’s on a cold, winter day. If you’re coming out of winter right now, think of this as a reminder of when you really wanted something warm, toasty and comforting for lunch. If winter decided to pay you a quick visit this Easter, as it did us, then warm and toasty is exactly what we all need.
Pumpkin soup is a favourite winter’s meal. In our search for the perfect pumpkin soup, we’ve tried all sorts of things, but we eventually settled on a combination of sweet potato and butternut pumpkin to get that perfect creamy smoothness and richness without cream or butter or bacon. And it’s still delicious.
This rice and spinach based slice is an excellent way of serving up these two ingredients as a tasty side supporting act for ratatouille or a casserole. There are no eggs, so the pumpkin adds a layer of flavour and colour, and it holds this slice together long enough to transfer it from baking dish to plate, just.
This is an easy Sunday lunch, served as a stew or with couscous or rice for something more filling.
