Saturday, 9 June 2012

Recipe - Best pumpkin soup

Ingredients (serves 6)
  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 2 cloves garlic, crushed
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp nutmeg
  • 1kg peeled pumpkin, diced
  • 1 large potato, peeled, diced
  • 1 litre chicken stock 
  • Salt and pepper
  • Sour cream, creme fraiche, or cream to serve (optional)
  1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. 
  2. Add garlic and spices and cook, stirring, for 30 seconds. 
  3. Add pumpkin, potato and stock and bring to the boil. 
  4. Turn heat to low, cover and simmer for 30 minutes. 
  5. Allow to cool slightly, then blend in batches.
  6. Return soup to pan, season and add a little more nutmeg if desired.
  7. Stir through a little sour cream, cream or creme fraiche to serve (but it delicious just as it is).

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