Ingredients
good quality extra virgin olive oil
1 med onion, coarsley chopped
2tsp ground cumin
2kg pumpkin, peeled, deseeded, coarsley chopped
4 cups chicken (or vegetable stock)
to serve: turkish bread & natural yogurt or sour cream
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Cook It Up!
- A good drizzle of the extra virgin olive oil, into a warmed saucepan
- Cook the onion, 5 mins, or until golden
- Add the cumin, and cook, 1 min, or until fragrant
- Add pumpkin, cook, to coat the pieces
- Add stock, bring to the boil, and then simmer for 20 mins
- Set aside to cool slightly, blend with stick blender
- Serve with toasted turkish bread (10mins in oven), and dollop of natural yogurt or sour cream – whichever you prefer.
I even filled it up with ricotta cheese – was very tasty!
Discussion:
Every Pumpkin Soup recipe I have ever read seems to have the Pumpkin choice as Butternut, but, I do not like Butternut, so, I use Kent pumpkin. Tastes great. Let me know what you think – which pumpkin variety do you cook with, and recommend, and Why?