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SOUP
Variations
MOROCCAN PUMPKIN SOUP
Add the following spices to the onion
when sautéing.
Serve with coriander leaves and yoghurt.
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoons paprika
½ teaspoon ground white pepper
CURRIED PUMPKIN SOUP
Add 1 tablespoon curry powder to the
onions when sauteing.
CREAMY PUMPKIN SOUP
Add ½ cup cream when adding the stock.
THAI STYLE PUMPKIN SOUP
Add 2 small fresh red chillies and 1
tablespoon chopped lemon grass to the
onion mixture. Add ½ cup/125ml coconut
milk before pureeing the mix.
PUMPKIN AND RED LENTIL SOUP
Add ½ cup thoroughly washed red lentils
when adding the chicken stock to the
saucepan. You may need to add a little more
water to thin if mixture becomes to thick.
PUMPKIN SOUP
Serves 2-4
INGREDIENTS
2 tablespoons oil
1 brown onion, peeled and diced
2 cloves garlic, peeled and crushed
400g butternut pumpkin, peeled and diced
4 cups/1 liter chicken stock
METHOD
1. Heat oil in a large saucepan; add onion
and garlic, sauté for 5 minutes.
2. Add the pumpkin to the pan and stir to
coat with the onion mix, and then add
the stock, bring the mixture to the boil.
3. Reduce to a simmer for 20 minutes,
cook with the lid on until the pumpkin
is cooked.
4. Allow the mix to cool slightly.
5. Place Stick mixer into saucepan and
blend until soup is smooth.
Serve.