equipment

  • 1 blender

Ingredients

  • 1 tablespoon vegetable oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • 1/2 teaspoon coriander ground
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 kg cut pumpkin
  • 1 L chicken broth (liquid)
  • 90 ml clotted cream
  • 1 pinch * freshly ground black pepper to taste

Method

  • STEP 1 heat oil in a saucepan over medium heat and cook the onion for 3-4 minutes or until soft. Add the garlic, coriander, cumin and red pepper and cook for 1 minute longer.
  • STEP 2 Add the pumpkin and broth to pan, bring to a boil, then reduce heat and simmer for 15-20 minutes or until the pumpkin is tender. Remove pan from heat and set aside to cool slightly.
  • STEP 3 Place pumpkin and cooking liquid in batches in a food processor or blender, and process until smooth.
  • Step 4 Return to a clean soup pot, stir in cream, seasoned with black pepper and cook over medium heat, without boiling, until heated.

Notes

Pairings - accompany soup with homemade bread and follow with a crisp garden salad. Instead of using a food processor to puree the soup, you can remove the cooked pumpkin from the stock and mash with a potato masher or fork, then mix in the cooking liquid and complete as in the recipe. vegetable stock can be used. You can also use fresh chilli.