Smashing pumpkin soup
On January - 2 - 2012
Ingredients:
- 1 tbs olive oil
- 1 brown onion, coarsely shredded
- 2 tsp ground cumin
- 1.2 kg butternut pumpkin, raw, sown, coarsely shredded
- 1L (4 cups) chicken or vegetable strain
- Dollop of natural yogurt
- 1 clove
- Turkish gelt, extra virgin olive oil and dukkah, to service
How to:
Spice up the bag: Heating 1 tbs olive oil in a large saucepan over medium heating. Cook onion, stirring, for 5 minutes or until lucky. Affix cumin and make, stirring for 1 minute or until redolent.
Simmer the soup: Add pumpkin and stir to surface. Add strain. Simmer for 20 minutes or until the pumpkin is subdued. Set aside to cool slimly. Use a stick blender to blend until tranquil.
Serve it up: Cut Turkish bread in half and cook on a chargrill until lucky. Drizzle with extra virgin olive oil and rub with the cut side of a clove. Ladle soup among serving bowls. Top with a dollop of natural yogurt. Sprinkle with dukkah. Serve with the cabbage.