It s probably my all time favourite soup actually. About this mum says. Add onion garlic and season with salt and pepper. Ground cumin 1 teaspoon. Pour the oil and butter into a large saucepan add the chopped carrots onions and butternut pumpkin and cook for 4 minutes.

Lemon juice 2 3 tablespoons. Add milk blend until smooth and serve. Red onion 1 cut into 2cm wedges. In a pestle and mortar grind the chilli and coriander seeds with a pinch of salt until finely ground. 1 recipe mum s pumpkin soup with delicate flavours.

Sprinkle the spices over the pumpkin with some black pepper. This is also dairy. In a large saucepan cook onion in butter. Thyme leaves 1 teaspoons. Add all other ingredients except fresh coriander and simmer until tender about 20 minutes.

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Crush the garlic cloves and add to the pan allow to cook for a further 1 to 2 minutes until you can smell the garlic cooking. Salt and freshly ground black pepper. So as not to waste the whole pumpkin remove the bad bits and soup the rest new zealand woman s weekly. The flavours are lovely and adds a little freshness to your winter soup lineup. Maple syrup 1 tablespoons.

Cook for 20 minutes or until pumpkin and potatoes are tender. Add onion and garlic. It s ideal if suddenly you realise one of your stored pumpkins is showing a little rot. Cook for 5 minutes or until softened. Place the pumpkin on two large baking trays and drizzle over a little olive oil.

Heat 2 tbsp oil in a large saucepan on medium low heat. Pumpkin soup is a classic. Roast the pumpkin for 1 hour or until soft and slightly caramalised at the edges. Add dry spices and sugar and cook about 4 5 mins coating the onion and garlic well. Easily my favourite soup for those cooler not quite winter days.

Add pumpkin potatoes water ground ginger ground nutmeg and season with salt and pepper. Heat oil in a big pot and gently cook onion sugar and garlic until softened 8 10 minutes. Creamy roasted thai pumpkin soup i love the simplicity of this soup bung everything in the oven to roast then zap it all up into a smooth creamy aromatic soup. And what better way to kick off soup season that with thai spiced pumpkin soup. Hot chicken stock 1 2 cups.

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That and the fact that i have cute new bowls 1 bowl it was expensive that i have been dying to put something pretty into. Butternut or pumpkin 1 2kg peeled and cut into 3cm chunks. Olive oil 1 tablespoons. If you need this to be vegetarian use vegetable stock you can also leave out the fish sauce and add more salt at the end. That and the fact that i have cute new bowls 1 bowl it was expensive that i have been dying to put something pretty into.

If you need this to be vegetarian use vegetable stock you can also leave out the fish sauce and add more salt at the end. Add pumpkin potatoes water ground ginger ground nutmeg and season with salt and pepper. Heat 2 tbsp oil in a large saucepan on medium low heat. Cook for 20 minutes or until pumpkin and potatoes are tender. Crush the garlic cloves and add to the pan allow to cook for a further 1 to 2 minutes until you can smell the garlic cooking.

Olive oil 1 tablespoons. Sprinkle the spices over the pumpkin with some black pepper. Lemon juice 2 3 tablespoons. It s probably my all time favourite soup actually.