Thursday, 22 September 2016

Pumpkin Soup

Its this time of year when I enjoy cooking with pumpkin the most. We can find pumpkin spice in just about everything around us this time of year. From our favorite chocolate bar right down to our lip balm. But nothing says autumn more to me the the smell of fresh baked Chocolate Chip Pumpkin Cookies. Or a nice warm bowl of Pumpkin Soup. Here is one of our families favorite pumpkin soup recipes. It is so delicious and perfect comfort food.

Pumpkin Soup
Serves 4 - 6

1 Tablespoon Olive Oil
1 brown onion coarsely chopped
1 clove of garlic crushed
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 large butternut pumpkin, skin and seed removed and roughly chopped
1 Tablespoon curry powder
1 cup vegetable stock
1/2 cup cream
Salt and Black pepper
parsley, natural yogurt to serve


Heat oil in a large saucepan over medium - high heat. Add onion and garlic. Cook for a few minutes, stirring, or until soft and golden. Add cumin and coriander. Cook, stirring for 1 minute.

Add pumpkin and stir to coat. Add stock and curry powder. Bring to a boil, stirring occasionally. Simmer, partially covered for 20 minutes or until the pumpkin is soft, stirring occasionally. Set aside to cool.

Stir in cream and transfer to a blender. Blend until smooth or as desires. Season with salt and pepper.

Ladle into bowls and serve with a dollop of yogurt and fresh parsley.


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