Cream of pumpkin soup

This pumpkin soup recipe beats mums hands down! Definitely one to give whirl… Its really cheap to make as well, about $3 a serving.

Ingredients (serves 4)

• 6 dinner bread rolls
• 2 tbs olive oil
• 1 onion, finely chopped
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground nutmeg
• 1kg peeled pumpkin, diced. (NOTE: Be careful in under buying. eg. I bought 1.5KG and only got 900g of pumpkin out of it because of seeds etc.)
• 1 large sweet potato, peeled, diced
• 1L chicken or vegetable stock
• 1/2 cup (125ml) thin cream

Method

1. Heat oil in a large saucepan over low heat, add onion until softened but not coloured. Add pumpkin, potato, stock and spices and bring to the boil (10 minutes or so). Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.NOTE: I didn’t blend because I don’t have a blender, but cooked it a bit longer (40 minutes) and mashed it.

   

2. Return soup to pan if you used blender, stir in cream and heat up again.
3. Enjoy!