The perfect autumn soup. Serve with some bread or crackers.
Ingredients (serves 20)
You will also need: saucepan
Add the cumin and coriander.
Add the vegetables and cook until the onions are tender, about 5 minutes.
Add add about 13 fl oz of the broth (or one can's worth) and simmer for 20 minutes.
Carefully transfer the mixture to a blender and puree until smooth.
Add the puree back to the pot and stir in the wine, pumpkin, and remaining broth. Add salt and Tobasco sauce to taste. Cook until all is heated through. Do not boil.