Pumpkin Soup

Serves 6
Cooks in 10 Minutes
Difficulty Super Easy
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What You’ll Need

  • 6 cloves crushed garlic
  • 2kg peeled, deseeded pumpkin
  • 1 large onion, finely chopped
  • 2 carrots diced
  • 1 teaspoon ground cumin
  • 2 litre chicken stock
  • Cream, for serving
  • Ground nutmeg, for serving

Method

In a large pot fry off onion garlic in a little olive oil until golden brown, add in carrots and diced pumpkin and cook for a further 5 minutes.

Add in the ground cumin and chicken stock and bring to the boil and simmer for 20 minutes

You can thicken with 2 table spoons of diluted corn flour mixed with cold water

Finish with a pinch of nutmeg and drizzle with cream when serving.

NOTE: This can be served as a chunky vegetable soup, or alternatively use a blender to make a smooth pumpkin soup.

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