Smashing pumpkin soup

Posted by adm On January - 2 - 2012

How to cook Smashing pumpkin soup


  • 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.

  • Comments are closed.