The leaves are falling and everywhere there are shades of orange and red. This time of year is a good time to be eating foods with this colour too. Eat plenty of pumpkin, squash, sweet potato and carrots. They are all in season, and so good for fortifying against the autumn chill.
Brony’s Autumn Spiced Soup – makes a big pot, freezes well!
1 small squash or pumpkin, cubed
2 sweet potatoes, cubed
2 carrots, cubed
1-2 red onions, sliced
3-4 cloves crushed fresh garlic
1 red chilli, finely chopped
1-2 inch piece of fresh ginger, grated
1 ½ tsp garam masala
1 tsp ground cumin
½ tsp turmeric
1 cup red lentils
5 cups vegetable stock or water
1 cup fresh tomatoes, chopped
1 cup frozen peas
½ cup cream
Good pinch of sugar
Salt and pepper to taste
Fresh coriander to serve
In your largest most lovely saucepan, gently fry the onion in a little butter or olive oil. Add the garlic, chilli, ginger and spices. Add a little water if needed to stop them sticking.
Add the Squash, carrot and sweet potatoes and sauté until tender. Add lentils and stock or water and bring to the boil. Simmer for 30-40 mins until the lentils and vegetables are tender. Blitz with a food processor or wand till thick.
Add seasoning, sugar, cream, fresh tomatoes and peas. Simmer gently for a few minutes to warm through and serve with a sprinkle of fresh coriander.
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