Spicy pumpkin soup

Cooking Soups Spicy pumpkin soup

This spicy pumpkin soup will warm the soul for winter!

Lables: Low carb Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli and coriander. Cook for 1 minute or until fragrant.
  2. Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly.
  3. Blend in batches until smooth. Return to pan over low heat. Stir in cream. Cook for 1 minute or until heated through. Season with pepper. Divide between bowls. Top with cream and chives. Serve with toast.

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1 tbsp olive oil
1 red onion, chopped
3 garlic cloves, crushed
2 golden delight potatoes, peeled, chopped
1kg butternut pumpkin, peeled, chopped
1/4 tsp dried chilli flakes
2 tsp ground coriander
1 litre salt-reduced chicken stock
1/2 cup pure cream
Pure cream, chopped fresh chives and toast, to serve

Adv

Autors
Preparation time
25
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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