Name: Pumpkin and kumara soup
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 teaspoon olive oil; 1 (80g) small brown onion, coarsely chopped; garlic, crushed; 200 gram pumpkin, coarsely chopped; 1 (250g) small kumara, coarsely chopped; 2 cup (500ml) vegetable stock; 1/4 teaspoon finely grated orange rind; 1 tablespoon fresh orange juice; 1 tablespoon finely chopped fresh chives

Ingredients

1 teaspoon olive oil

1 (80g) small brown onion, coarsely chopped

garlic, crushed

200 gram pumpkin, coarsely chopped

1 (250g) small kumara, coarsely chopped

2 cup (500ml) vegetable stock

1/4 teaspoon finely grated orange rind

1 tablespoon fresh orange juice

1 tablespoon finely chopped fresh chives

Method

1.In a medium saucepan, heat oil and cook onion and garlic, stirring, until onion softens.

2.Add pumpkin, kumara and stock; bring to the boil. Reduce heat; simmer, covered, about 15 minutes or until pumpkin and kumara are tender. Cool 10 minutes.

3.Blend or process pumpkin mixture until smooth.

4.Return soup mixture to same pan with rind and juice; stir over heat, without boiling, until heated through. Serve soup topped with chives.

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Ingredients

Method

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