Velvety smooth seasonal soup with a bit of kick
Pumpkins with all their vitamin A, can contribute to giving you sharper vision, help your immune system combat infections and if you munch on the seeds which should help reduce bad cholesterol and assist with weight loss – so pumpkins get a big thumbs up from us!
How to make it
Heat oil in a saucepan over medium-high heat. Add onion and garlic. Stirring frequently cook for 3 minutes or until onion has softened. Then, add the potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli, turmeric and coriander. Cook for 1 minute or until fragrant.
Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly. Blend
Stir in cream. Cook for 1 minute or until heated through. Season with pepper and sprinkle with micro cress, pumpkin and sun flower seeds.
1 tablespoon olive oil
1 red onion, chopped
3 garlic cloves, crushed
2 (approx. 300g) potatoes, peeled, chopped
1kg butternut pumpkin and pumpkin, peeled, chopped
1/2 teaspoon dried chilli flakes
2 teaspoons fresh sage
2 teaspoons tumeric
2 teaspoons ground coriander
1ltr vegetable stock
1/2 cup cream
A handfull of micro cress
Pumpkin and sunflower seeds -enough to sprinkle on each bowl
Serve with warm crusty bread