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Pumpkin soup

Here is the perfect dish for a family Sunday meal. If you have never made pumpkin soup before, you are in for a treat. Whether you go with a classic pumpkin soup, enlivened with spices and a dash cream, a curried pumpkin soup with Asian influences or a healthy mixed vegetable broth with pumpkin and other vegetables, you will definitely be pleased with the outcome.

Go gourmet, slice off the top of the pumpkin, remove the inner part necessary for the soup and then serve the soup out of the shell. Some people might want to add some more salt or pepper and perhaps not everyone wants a dollop of cream for a garnish or a crusty roll on the side. Everyone, however, will love the flavor of your homemade pumpkin

Pumpkin Soup

Serves 6

   2 tbs olive oil
• 1 onion, finely chopped
• 1 leek, white part only, finely sliced
• 1 garlic clove, crushed
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp freshly grated nutmeg
• 1kg peeled pumpkin, diced
• 1 large potato, peeled, diced
• 1L chicken or vegetable stock
• 1/2 cup (125ml) thin cream
1. 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.
2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

Recipe source
delicious. - April 2004, Page 63
Recipe by Valli Little - Fly at a Smile-Price