Pumpkin Soup
By: Lynne Shumway
2 tbsp butter 1 onion, chopped
2 cloves garlic, finely chopped 1 potato, peeled and thinly sliced
1 lb butternut pumpkin, cut into 1 inch pieces 1 oz freshly grated ginger
5 cups chicken or vegetable stock 2 tomatoes, skins removed, chopped
1/2 tsp grated nutmeg salt and freshly ground black pepper
Melt the butter over a medium heat in a large saucepan. Add the onion, garlic, potato, pumpkin, and ginger. Cook, stirring, for five minutes.
Add the stock, tomatoes, nutmeg, and season to taste. Bring to the boil and simmer for 30 minutes until the vegetables are tender. Allow to cool slightly, then puree with blender.
Suggestions:
For a light Indian flavor, add ground coriander, cumin, and a little garam masala when sautéing the vegetables.
Make an Asian-inspired soup by sautéing the vegetables in peanut oil. Just before serving, add some sweet chili sauce and a tin of coconut cream, Garnish with chopped coriander or toasted cashew nuts.
By: Lynne Shumway
2 tbsp butter 1 onion, chopped
2 cloves garlic, finely chopped 1 potato, peeled and thinly sliced
1 lb butternut pumpkin, cut into 1 inch pieces 1 oz freshly grated ginger
5 cups chicken or vegetable stock 2 tomatoes, skins removed, chopped
1/2 tsp grated nutmeg salt and freshly ground black pepper
Melt the butter over a medium heat in a large saucepan. Add the onion, garlic, potato, pumpkin, and ginger. Cook, stirring, for five minutes.
Add the stock, tomatoes, nutmeg, and season to taste. Bring to the boil and simmer for 30 minutes until the vegetables are tender. Allow to cool slightly, then puree with blender.
Suggestions:
For a light Indian flavor, add ground coriander, cumin, and a little garam masala when sautéing the vegetables.
Make an Asian-inspired soup by sautéing the vegetables in peanut oil. Just before serving, add some sweet chili sauce and a tin of coconut cream, Garnish with chopped coriander or toasted cashew nuts.
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