Pumpkin Soup Recipe
Pumpkin Soup
Prep time: 10mins
Cooking time: 40mins
Ingredients:
- 2 tbsp olive oil
- 1 brown onion finely chopped
- 1 leek, white only, finely chopped
- 1kg Jap or Butternut pumpkin
- I choose to use Jap pumpkins as they are extremely easy to cut the skin off. I used to hurt my wrists/knife becomes blunt and risky to use trying to cut Queensland Blues.
- 1 dutch potato, diced
- 2 cloves garlic, crushed
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp grated nutmeg
- Fresh chives
- 1L vegetable stock or 1 cube diluted in 1L hot water
- 125mL low fat cream or coconut cream (vegans)
Method:
Using a large saucepan, add the olive oil on medium heat. Next add onion and leek, cooking for 2-3 minutes or until transparent. Add garlic and spices. Stir through for 15 seconds. Add pumpkin, potato and stock and bring to a boil. Cover and since for 30 minutes or until you can put a knife easily though the pumpkin or potato.
Allow to cool. Blend with hand blender or place in Nutribullet. Add cream and blend further. When ready to serve, heat in microwave for convenience or heat in pot. Add a dollop of cream to centre, sprinkle with chopped chives and grated nutmeg.
Enjoy!