PUMPKIN SOUP WITH CUMIN RECIPES

Steps:

• Peel the pumpkin, remove the seeds and slice into large chunks. Finely chop the onion and garlic.
• Pour the chicken stock onto the vegetables in the saucepan and bring to boil. Leave to simmer for 30-40 minutes. Puree the soup in the saucepan with the hand blender. Add lemon juice, salt and freshly ground pepper to taste.
• Heat the olive oil in a large saucepan. Gently fry the onion and garlic until light brown. Add the cumin and pumpkin pieces and bake the mixture briefl y until the cumin aroma becomes stronger.

Steps:

• Preheat oven to 180C
• In a lined baking tray, place the cut pumpkin, season with salt, pepper and olive oil
• Roast the pumpkin for 30-35 mins
• Heat a pan with oil on medium heat
• Add the onion, garlic and cook until soft and lightly brown
• Then add the roasted pumpkin and cook for further 1 minute
• Add water and cook for a further 2 minutes, finally add cream and cook for 1 minute.
• Blend the soup in a blender until well blended and smooth
• Add the soup back into the pot and check the thickness if it is too thick, then adjust it with a bit of water and finally finish off with butter and simmer on low fire for 1 minute until the butter has melted. Adjust seasoning
• Serve warm