Spicy Pumpkin Soup Recipe
Ingredients
| 1.5 kg / 3 lb pumpkin flesh, chopped | ||
| 6 cups / 1.5 liters / 2 1/2 pt chicken stock | ||
| Ground cumin | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| 1 1/2 cups / 375 ml / 12 fl oz cream | ||
| Snipped chives | 4 Tablespoon | |
| 1/4 cup / 60 ml / 2 fl oz brandy | ||
| Nutmeg | 1 Teaspoon, grated | |
| black pepper | 1 | |
Directions
1. Place pumpkin and stock in a large saucepan, bring to simmering over a medium heat and cook for 20 minutes or until pumpkin is tender. Remove pan from heat and set aside to cool slightly.
2. Place pumpkin and stock in batches in a food processor or blender and process until smooth.
3. Return mixture to a clean pan. Stir in cumin, chili powder and cream and bring to simmering over a medium heat, stirring occasionally. Simmer for 3-5 minutes. Stir in chives, brandy and nutmeg and season to taste with black pepper. Serve with warm herb damper, if desired.
2. Place pumpkin and stock in batches in a food processor or blender and process until smooth.
3. Return mixture to a clean pan. Stir in cumin, chili powder and cream and bring to simmering over a medium heat, stirring occasionally. Simmer for 3-5 minutes. Stir in chives, brandy and nutmeg and season to taste with black pepper. Serve with warm herb damper, if desired.
Chef
