Pumpkin, Carrot & Chilli Soup, originally uploaded by Lameen.

And even colder inside, here in Cape Town during the Winter, where houses are not made to preserve the warmth but the cold. Why ? because although we have nice and warm summers, winters can be cold with temperatures ranging from 6C in the night to 14C during the day, with the odd hot winter day of 26C (very occasionally). In any case, all the supermarkets are really into selling ready prepared soups and so I thought, as I usually do, so can I. So take….

150g diced pumpkin
1 tablespoon of unsalted butter
2 knobs of garlic
2 large carrots, diced
2 green chillies
half a teaspoon of sea salt
half a teaspoon of cumin


and place into a large pot and fry for about 5 mins on medium to high heat, so that the butter burns all over the ingredients. Then pour in 1 litre of vegetable stock (low sodium and no msg) into the pan and cook for about 5 minutes until it is bubbling and then turn the heat down. Add a handful of fresh coriander and continue cooking with a lid on for about another 10 minutes, by which time the vegetables should be soft. Pour the contents into a blender and pulse until completely smooth. Pour 1 tablespoon of extra virgin olive oil into the pot and then pour your pureed soup in. Cook for another 5 minutes and then it is ready to eat or drink. Top with fresh coriander, serve to the family, watch them look at you with suspicion, taste it and then fight to get some down your throat – just sharing my experience, BUT this was truly a tasty soup experience, which the whole family loved. 


Makes enough for a family of 4.

Recipe by moi.