iwantbulalo🍖
Culinary Explorer
A friend taught me how to make this pumpkin soup, and it's been a favorite ever since. Passing along the knowledge to all you wonderful people on this forum. It's a foolproof recipe that never disappoints. Give it a whirl and thank me later!
1200×1680
208.6 kB
Prep: 10m
Cook: 40m
Serves: 4
Ingredients (11)
Method
1200×1680
208.6 kB
Prep: 10m
Cook: 40m
Serves: 4
Ingredients (11)
- 2 tbsp Coles Classic 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 Massel chicken style liquid stock or vegetable liquid stock
- 1/2 cup (125ml) thin cream
Method
- Step 1
Start by heating oil in a large saucepan on low heat. Add onion and leek, and cook for 2-3 minutes until they become soft but not browned.
643×428 jpg - Step 2
Next, include garlic, coriander, cumin, and nutmeg to the saucepan. Stir and cook for about 30 seconds. Add pumpkin, potato, and stock. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 30 minutes. Afterward, allow it to cool a bit before blending it in batches.
- Step 3
After blending, return the soup to the pan. Stir in cream and gently reheat the soup. Season it and optionally add more nutmeg according to taste.