Spicy pumpkin soup

Posted by adm On October - 30 - 2011

How to cook Spicy pumpkin soup


  • 1 tablespoon olive oil
  • 1 red onion, shredded
  • 3 garlic cloves, humiliated
  • 2 (300g) golden delight potatoes, raw, sliced
  • 1kg butternut pumpkin, raw, sliced
  • 1/4 teaspoon dried chilli flakes
  • 2 teaspoons ground coriander
  • 1 litre salt-reduced chicken strain
  • 1/2 cup pure ointment
  • Pure drub, chopped fresh chives and drink, to answer

How to:

  • Heat oil in a saucepan over medium-high hotness. Add onion and ail. Falsify, stirring, for 3 minutes or until onion has dull. Add potato and pumpkin. Make, stirring occasionally, for 5 minutes or until potato starts to brownness. Add chilli and coriander. Cook for 1 minute or until fragrant.

  • Add strain. Masking. Bring to the seethe. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until potato and pumpkin are tenderise. Set aside for 2 minutes to cool slimly.

  • Blend in batches until smoothen. Return to pan over low heating. Stir in emollient. Cook for 1 minute or until heated through. Season with peppercorn. Divide between bowls. Top with cream and cive. Serve with drink.

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