With the weather turning dank and dingy there’s nothing more comforting than a warm bowl of soup to chase those chills away. I find that pumpkin soup on its own can be a bit boring but by adding some spinach and coriander it lifts it to another level.
For 2 people
1 small onion peeled and diced
180g peeled pumpkin or squash cut into cubes
1 small bunch coriander
2 stock or cups water with 1/2 a stock cube dissolved (veg or chicken)
Sweat the onion in a pan with a small knob of butter for about 5 minutes until the onion begins to soften add the pumpkin and stock and bring to the boil then simmer for 10-15 ,minutes until the pumpkin is soft. add the spinach and cook for another 3-4 minutes then blitz in the blender until smith. Season with salt and pepper and add the chopped coriander and serve with crispy vegetable filos.