Spicy Pumpkin Soup

Photo by Stella L.
Adapted from taste.com.au

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from taste.com.au

Ingredients

  • 1

    tablespoon olive oil

  • 1

    red onion, chopped

  • 3

    garlic cloves, crushed

  • 2

    (300g) golden delight potatoes, peeled, chopped

  • 1

    kg butternut pumpkin, peeled, chopped

  • 1/4

    teaspoon dried chilli flakes

  • 2

    teaspoons ground coriander

  • 1

    litre salt-reduced chicken stock

  • 1/2

    cup pure cream

  • Pure cream, chopped fresh chives and toast, to serve

Directions

Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli and coriander. Cook for 1 minute or until fragrant. Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly. Blend in batches until smooth. Return to pan over low heat. Stir in cream. Cook for 1 minute or until heated through. Season with pepper. Divide between bowls. Top with cream and chives. Serve with toast.

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