Name: Spiced pumpkin soup with cumin cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 40g (2 tbsp) butter or margarine; 1.88 gm ground cumin; 1 medium white onion, finely chopped; 2 garlic cloves, crushed; 2 small red chillies, deseeded, finely chopped; l kg piece cut pumpkin (Jarrahdale or Butternut), peeled, deseeded, cut into l cm cubes; 1L (4 cups) chicken style liquid stock (see notes); Salt & ground black pepper; 80mls (1/3 cup) sour cream

Spiced pumpkin soup with cumin cream

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Spice up a traditional pumpkin soup with a fiery twist.

Ingredients:

40g (2 tbsp) butter or margarine
1.88 gm ground cumin
1 medium white onion, finely chopped
2 small red chillies, deseeded, finely chopped
l kg piece cut pumpkin (Jarrahdale or Butternut), peeled, deseeded, cut into l cm cubes
1L (4 cups) chicken style liquid stock (see notes)
Salt & ground black pepper
80mls (1/3 cup) sour cream

Instructions:

In a large saucepan over medium heat, melt the butter. Stir in 1/2 teaspoon of cumin, onion, and garlic, cooking for 3-4 minutes until the onion is soft. Quickly add the chillies and cook for 30 seconds. Mix in the pumpkin and stock, bring to a boil, cover, and simmer for 15-18 minutes until pumpkin is tender.
Blend soup in 2 batches in a food processor or blender until velvety. Warm the soup in the pan over medium heat for 2-3 minutes until hot. Season with salt and pepper. Mix leftover cumin with sour cream. Serve soup with a dollop of the cumin sour cream and a sprinkle of pepper.

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