This fresh pumpkin soup, created by our cook at Goodstart Greenfields, benefits from time to simmer to reach its full flavour potential. This hearty pumpkin soup serves four to six people and was created by Goodstart Greenfields cook Thushari Rodrigo (Rachel)
Ingredients:
2 tsp olive oil
1 onion, finely chopped
1 tsp garlic, crushed
½ tsp turmeric
½ tsp ground cumin
½ tsp nutmeg, freshly grated
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1 L chicken style liquid stock or vegetable liquid stock
½ cup (125ml) thin cream
1 tin of tomatoes
Method:
Heat oil in a large saucepan over low heat, add onion and garlic and cook for 2-3 minutes until softened, but not coloured. Add spices and cook, stirring, for 30 seconds. Add pumpkin, potato, tomatoes and stock and bring to the boil. Turn heat to low, cover and simmer for 45 minutes. Allow to cool slightly, then blend in batches. Serve with garlic bread.
Ingredients:
2 tsp olive oil
1 onion, finely chopped
1 tsp garlic, crushed
½ tsp turmeric
½ tsp ground cumin
½ tsp nutmeg, freshly grated
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1 L chicken style liquid stock or vegetable liquid stock
½ cup (125ml) thin cream
1 tin of tomatoes
Method:
Heat oil in a large saucepan over low heat, add onion and garlic and cook for 2-3 minutes until softened, but not coloured. Add spices and cook, stirring, for 30 seconds. Add pumpkin, potato, tomatoes and stock and bring to the boil. Turn heat to low, cover and simmer for 45 minutes. Allow to cool slightly, then blend in batches. Serve with garlic bread.