Cooks in 10 Minutes
Difficulty Super Easy
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
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.