SpicedPumpkin Soup
Serves
10
Time
35 Mins
Allergens
Wheat, Gluten, Celery
Ingredients
- 900g Pumpkin, peeled and diced
- 250g Onion, roughly chopped
- 175g Carrot, roughly chopped
- 1 Celery, stick, roughly chopped
- 1Ltr vegetable stock
- 25g Stork
- ½tsp. Ground cumin
- ½tsp. Ground coriander
- 1 Bay leaf
- Lo salt, pinch
- Ground black pepper, pinch
- Coriander, small handful, chopped
Method
- In a large pan, melt the stork and over a low/medium heat, fry the onions until golden.
- Add the rest of the vegetables and spices and cook, stirring occasionally, for five minutes.
- Add the stock and simmer gently for 20 minutes.
- Blend the soup in a food processor.
- Season to taste, then serve with a sprinkling of coriander.
