Billingtons

Spicy Moroccan Pumpkin Soup

A tasty warming soup perfect for Halloween entertaining

2 tablespoons sunflower or olive oil

1 large onion, chopped

2 cloves garlic, chopped

Half a teaspoon ground cumin

Half a teaspoon ground cinnamon

Half a teaspoon ground ginger

Quarter teaspoon ground cloves

Generous grinding of black pepper

2 tablespoons Billingtons Unrefined Dark Muscovado Sugar

1 small pumpkin (about 1kg/2lb) peeled and diced

750 ml/11/4 pints vegetable stock

1 tin chickpeas, drained

Dash of Tabasco sauce

Squeeze of lemon juice

Salt and pepper

Cayenne pepper to finish (optional)

Heat the oil in a large pan and add the onion and garlic
Cook gently for 2-3 minutes until beginning to soften, then add the spices, sugar and pumpkin.
Cook for 5 minutes, stirring until fragrant.
Pour in the stock and bring to the boil.
Simmer gently until the pumpkin is tender.
Add the chickpeas, Tabasco and lemon juice.
Taste and adjust the seasoning if needed.
Puree the mixture in a food processor or with a handheld blender until smooth.
Serve piping hot, with a sprinkling of cayenne if liked.