Call me old-fashioned if you like, but to me there is no tastier way of starting a fine meal than a bowl of soup — cold in summer and warm and comforting in winter.

I love all the variants, from chunky vegetable soup, to a rich consommé, thick ham and pea soup or a creamy soup spiced up with a touch of ginger, cinnamon and a pinch of curry.

Today's soup is rich and creamy, enhanced with some fresh coriander and a crumbled feta cheese. It takes the minimum of effort to prepare and absolutely delicious.

I find chunky, crusty bread with real butter to be the perfect companion to a chunky soup and lightly fried, crispy croutons (lightly flavoured with garlic) are elegant companions to creamy soups.

For today's belly-warming carrot and pumpkin soup you need:

Instructions:

  • 500g pumpkin, peeled and cubed

  • 2 potatoes, peeled and cubed

  • 1 large onion, finely chopped

  • 3 large carrots, peeled and diced

  • 1 teaspoon cinnamon powder

  • 1 teaspoon ground ginger

  • 1 teaspoon mild curry powder

  • 2 teaspoons brown sugar

  • 500ml clear chicken stock

  • 1 tin evaporated milk

  • Salt

  • Coarsely ground black pepper

  • 30ml olive oil

  • Crumbled room temperature feta

  • Chopped fresh coriander to garnish

    • Instructions:

    In a large saucepan heat the oil and cook onion over medium heat for three minutes Add the pumpkin, carrots, potatoes, ginger, curry and cinnamon and cook over low heat for four minutes, stirring often.

    Add the stock and the evaporated milk and gently simmer until all the vegetables are soft.

    Remove from heat to cool and then blend in a food processor until smooth.

    Reheat the soup and add salt and pepper to taste.

    Serve in warm soup bowls and garnish with a little feta cheese and coriander.


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