Spicy pumpkin soup with mustard seeds and roasted pumpkin seeds

Ingredients:

1tbsp veg oil

2 tbsp brown mustard seeds

½ finely chopped onion

1 finely chopped red chilli

500g (2 cups) cubed pumpkin

2 big sweet potatoes

5 tbsp finely chopped parsley

100ml  whipping/double cream

Roasted pumpkin seeds

1 tbsp chilli powder

Salt and pepper

200ml (1 cup)  veg bullion

Method:

1.       Heat veg oil in a big pan.

2.       When oil is hot add the mustard seeds when they begin to pop then add onions, chilli and chilli powder. Cook for around 2 minutes and stir.

3.       Add pumpkin and keep stir for around 3 minutes

4.       Add cold water (around 500ml) with vegetable bullion

5.       Cook for around 1 hour (till pumpkin is very soft)

6.       Add salt and pepper.

7.       Blend soup very well

8.       Whipped your cream and decorate soup with parsley, whipped cream dots and roosted pumpkin seeds

Perfect roasted pumpkin seeds recipe for your soup or Halloween snack:

1.       Put pumpkin seeds to the pan with hot water (water should cover all pumpkin seeds)

2.       Cook till boil then cook for around 10 minutes

3.       Take pan from cooker and leave pumpkin seeds in that water for next 10 minutes

4.       Drain seeds well.

5.       Leave them on flat tray in warm dry peace to dry or use paper towels to dry them

6.       When seeds are dry add salt, chilli powder and put to hot oven (185C) for around 15 minutes. Stir them time to time.

7.       Your roasted spicy pumpkin seeds are ready! Enjoy!