Thursday, 5 September 2013

PUMPKIN SOUP

Autumn is coming... I have already started craving warming up dishes and seeing so lovely orange round pumpkins I had to make one of my favourite soups. 




PUMPKIN SOUP


INGREDIENTS:
  • 1 medium pumpkin
  • 2 medium onions
  • 2 TBS ghee
  • 1 cube of vegetable stock (I use that one)
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • pink salt
  • toasted pumpkin seeds



METHOD:

Cut onion in small pieces. Melt ghee on a frying pan, add onion and saute until soft. 

Cut pumpkin in medium size pieces, transfer to a large pan, add onion, vegetable stock cube and cover with water just until it reaches the level of vegetables. Bring to the boil, reduce heat and simmer for about 20 minutes or until pumpkin is soft.

When it is ready, blend it until smooth using hand blender or food processor. Season with cinnamon, turmeric and salt to taste.

Sprinkle with toasted pumpkin seeds and enjoy!