Name: Pumpkin soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 500 gram pumpkin, chopped; 1 onion; 2 clove garlic; 2 tablespoon olive oil; 1 teaspoon cumin seeds; 1/4 teaspoon dried chilli; 3 cup chicken stock; 2 x 310g can corn kernels, drained; 1/2 cup thickened cream; chopped chives, sourdough bread to serve

Pumpkin soup

Pumpkin soup with the addition of corn, fragrant cumin and a little dried chilli. Serve this with crusty sourdough and you've got one delicious dinner

Serves 4

Prep

15M

Cook

40M

Total

55M

Skip to Recipe

Ingredients

500 gram pumpkin, chopped

1 onion

2 clove garlic

2 tablespoon olive oil

1 teaspoon cumin seeds

1/4 teaspoon dried chilli

3 cup chicken stock

2 x 310g can corn kernels, drained

1/2 cup thickened cream

chopped chives, sourdough bread to serve

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2.Arrange pumpkin, onion and garlic on tray. Toss with oil, then sprinkle with spices and season. Bake for 30 minutes.

3.Transfer vegetables to a blender with stock and corn. Purée until smooth. Season to taste.

4.Place soup into a large saucepan and bring to the boil on medium.Stir in cream, then taste and adjust the seasoning.

5.Sprinkle with chives, cracked black pepper and a drizzle of olive oil. Serve with toasted sourdough.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%