Name: Spicy pumpkin soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 onions, chopped; 2 cloves garlic, crushed; 1 teaspoon curry paste (optional); 1/2 butternut pumpkin, peeled, seeded, chopped; 1 large potato, peeled, chopped; 1 carrot, chopped; 6 cup chicken stock (or half water and half stock); salt and pepper, to season; 1/2 cup milk; cream, to serve; crusty bread, to serve

Spicy pumpkin soup

Kick your pumpkin soup up a notch by adding a bit of spicy curry paste, then swirl with cream and serve with crusty bread.

Serves 6

Prep

10M

Cook

25M

Total

35M

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Ingredients

1 tablespoon olive oil

2 onions, chopped

2 cloves garlic, crushed

1 teaspoon curry paste (optional)

1/2 butternut pumpkin, peeled, seeded, chopped

1 large potato, peeled, chopped

1 carrot, chopped

6 cup chicken stock (or half water and half stock)

salt and pepper, to season

1/2 cup milk

cream, to serve

crusty bread, to serve

Method

1.In a large saucepan, heat oil on high. Saute onion, garlic and curry paste if using for 2-3 minutes, until onion is tender.

2.Add pumpkin, potato and carrot. Cook, stirring, for 1 minute. Pour in stock. Season to taste.

3.Bring to the boil. Simmer, covered, for 15-20 minutes until vegetables are very tender.

4.Puree using a stick blender, regular blender or food processor. If using a food processor or blender, cool slightly. Stir in milk. Reheat gently.

5. Serve with a swirl of cream and accompany with crusty bread.

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Ingredients

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