Soup Du Jour
Today it is homemade Pumpkin Soup. One of my new favorites. So hearty and savoury. Perfect with some fresh bread from the bakery. I have tried a few recipes but think I found the perfect one:
Ingredients:
- 1 butternut pumpkin
- 2 tbs olive oil
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 3 cups chicken stock
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp tumeric
- 1 tsp ground coriander
- 1 tsp grated nutmeg
- 1 cup creme fraiche
1. Preheat oven to 180C. Cut pumpkin in half and place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scoop out flesh.
2. Heat oil in saucepad. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Cool slightly. Blend soup in batches and return to pan. Stir through creme fraiche and gently reheat. May add more spice if needed.
Ingredients:
- 1 butternut pumpkin
- 2 tbs olive oil
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 3 cups chicken stock
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp tumeric
- 1 tsp ground coriander
- 1 tsp grated nutmeg
- 1 cup creme fraiche
1. Preheat oven to 180C. Cut pumpkin in half and place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scoop out flesh.
2. Heat oil in saucepad. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Cool slightly. Blend soup in batches and return to pan. Stir through creme fraiche and gently reheat. May add more spice if needed.
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