Monday, 1 June 2015

Pumpkin Soup

Easiest soup, great to disguise some other veggies in and super yum.

2 x 1L GF Chicken Stock 
1 whole Butternut Pumpkin cut into small pieces
1/2 Brown Onion chopped
2 Carrots chopped
1 large Potato chopped
2 Celery sticks chopped
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Nutmeg
1/2 cup Thickened Cream

In a large heavy based pan, brown the Onion, Cumin and Coriander.
Add stock and vegetables and bring to the boil.
Reduce heat and allow to simmer for approximately 1 1/2 - 2 hours.
Using a stick blender (right in the pot), carefully blitz until you have a smooth consistency.
Add 1/2 cup Cream and Nutmeg and stir in well.
Serve with a dollop of Creme Fraiche and chopped Chives.