Pumpkin soup

Posted by adm On December - 31 - 2011

How to cook Pumpkin soup


  • 2 tbs olive oil
  • 1 onion, finely shredded
  • 1 scallion, white part just, finely sliced
  • 1 clove, low
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp freshly grated nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large tater, raw, diced
  • 1L chicken or vegetable strain
  • 1/2 cup (125ml) thin bat

How to:

  • Heat oil in a large saucepan over low heating, add onion and leek and cook for 2-3 transactions, until softened but not dark-skinned. Add garlic and spices and falsify, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the moil. Turn heat to low, cover and simmer for 30 proceedings. Allow to cool somewhat, then blend in batches.

  • Return soup to pan, stir through cream and reheat gently. Season and add a niggling more nutmeg if desired.

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