I make soup a lot but have never made pumpkin soup before so when it was put as one of the challenge recipe's on taste.com.au I decided the time was right to give it a go. as its something I've been meaning to make for ages its my entry to Ruths bookmarked recipes for this week!
the recipe's from Australian good taste magazine
Ingredients (serves 6)
- 1 tbs olive oil
- 2 medium brown onions, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1kg peeled, deseeded, butternut pumpkin, cut into 2.5cm pieces
- 1L (4 cups) vegetable stock
- 125mls (1/2 cup) thin cream (optional)
- Salt & ground black pepper, to taste
- Heat the olive oil in a large wide-based saucepan over medium heat. Add the onions and cook for 4 minutes or until softened.
- Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic. Add the pumpkin pieces and stir to coat well in the spice mixture.
- Add the stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft.
- Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth. Stir the cream through the soup (if using) and season with salt and pepper and serve!