Sunday, October 31, 2010

cream of pumpkin soup

fantastic, lovely love it with pasta...i personally like it with toasted bread...

1.3kg pumpkin, peeled, sliced and seeded
3 tbsp olive oil
1 large onion, shopped
2 garlic, chopped
2 tsp cumin seeds
1 potato, peeled and chopped
1 tsp dried thyme
700ml chicken stock
creme fraiche (optional)

  • cut the pumpkin into chunks. heat the oil in a large pan, fry the onion, garlic and cumin for 2-3 min. add the pumpkin and potato and fry, stirring for 5-6 min. add the dried thyme to the pan
  • pour in the stock and simmer for 15 min until the pumpkin and potato are soft. whizz in a blender until smooth, then pour into a pan, heat through and season.

  • serve each portion woth creme fraiche, lightly stirred in.

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