the Spicy pumpkin and orange soup with lemon gremolata

Serves 4
Whizzing the soup in a blender gives you a rich velvety texture without the need for cream.
spicy pumpkin and orange soup with lemon gremolata
ingredients
1 onion, halved and finely sliced
2 tbsp olive oil
1 kg butternut squash or pumpkin
1.2 litres chicken or vegetable stock
2 tbsp tomato paste
2 cinnamon sticks
half tsp grated nutmeg
1 tsp smoked paprika
1⁄4 tsp cayenne pepper
100 ml orange juice
sea salt and pepper
1 orange, cut into wedges

How to cook spicy pumpkin and orange soup with lemon gremolata
Heat the oil in a saucepan and cook the onion over gentle heat for 5 minutes until soft. Cut the butternut into large chunks and cut off the skin.
Add the butternut, stock, tomato paste, cinnamon sticks, nutmeg, and cayenne to the leeks and bring just to the boil.
Simmer for 20 to 30 minutes or until the butternut is tender.
Remove the cinnamon sticks and 4 chunks of butternut, add the orange juice, sea salt and pepper and heat through.
Whiz in a blender (in batches) until smooth.
Serve in warm shallow soup bowls with the reserved butternut and a wedge of orange, topped with crunchy gremolata crumbs.