Ingredients (serves 6)
- 2 tbs olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 2 cloves garlic, crushed
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp nutmeg
- 1kg peeled pumpkin, diced
- 1 large potato, peeled, diced
- 1 litre chicken stock
- Salt and pepper
- Sour cream, creme fraiche, or cream to serve (optional)
Method
- Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
- Add garlic and spices and cook, stirring, for 30 seconds.
- Add pumpkin, potato and stock and bring to the boil.
- Turn heat to low, cover and simmer for 30 minutes.
- Allow to cool slightly, then blend in batches.
- Return soup to pan, season and add a little more nutmeg if desired.
- Stir through a little sour cream, cream or creme fraiche to serve (but it delicious just as it is).
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