Coronavirus – the latest updates from Russell Hobbs - FIND OUT MORE

Cookie Policy

We're sorry, we cannot provide you with the full functionality of our website without cookies.

Please consider having a look at our cookie policy and opting in.

Cookie Policy

We use Cookies to improve user experience. You can learn more about our Cookie Policy by clicking the button below.

In order to ensure our websites, mobile sites and mobile applications are easy to use and up-to-date, we use the web analytics service Google Analytics to understand how visitors use our sites. This allows us to see, for example, which content on our website is the most popular and also to ensure that our content is constantly updated and improved. The information that we collect is anonymous and used for statistical purposes only. These cookies are also used to create profiles or personalize content, e.g. advertisement based on your interests.

Click “Accept all” to agree to all cookies. Click “Required only” to only accept the cookies required for the website to function. You can also further customize your settings or access more information via “Customize Settings” or by clicking here to learn more.

Customise Settings

Your web browser is out of date.

Update your browser for more security, speed and the best experience on this site.

You are about to visit our partner site

For other Russell Hobbs products including microwaves, floorcare, heating and cooling and large appliances go to:

External Link

Are you sure you want to leave Russell Hobbs and go to:

Go to External Page

Change Country & Language

Search Results:

Recetas con arroz

Recetas de Navidad

Recetasa Ligeras

Recetas de Multicooker

Recipes Soups Spicy pumpkin soup

Spicy Pumpkin Soup

Trick or treat? Treat, for sure! A creamy, spicy and healthy recipe idea for Hallowe'en.

Soups

Ingredients

900g pumpkin
2 tbsp vegetable oil
2 leeks, trimmed and sliced
2 cloves garlic, crushed
900ml chicken/vegetable stock
1 tsp ground ginger
2 tbsp single cream/crème fraiche
1 tsp ground coriander
1 bunch of coriander leaves
Salt and pepper

Method (click to mark as completed)

Method (Serves 4)

Peel the pumpkin, remove the seeds, and cut the flesh into chunks, roughly chop the coriander.
Heat the oil in a pan, add the leeks, garlic and spices, then stir till the leeks have softened slightly.
Add the pumpkin and stock to the pan, bring to the boil, then simmer gently till the pumpkin is tender (20-30 minutes).
Remove from the heat, and stir in the coriander and cream. Let the mixture cool for about 30 minutes, then using a Russell Hobbs blender, blend at high speed, till it’s really smooth.
Return the mixture to the pan and heat to serving temperature (don’t let it boil). Taste, adjust the seasoning, and serve with crusty bread.

Completed steps (click to remove last step)