Breville BSB400 manual Moroccan Pumpkin Soup, Curried Pumpkin Soup, Creamy Pumpkin Soup

SOUP

PUMPKIN SOUP

Serves 2-4

INGREDIENTS

2 tablespoons oil

1 brown onion, peeled and diced

2 cloves garlic, peeled and crushed

400g butternut pumpkin, peeled and diced

4 cups/1 liter chicken stock

METHOD

1.Heat oil in a large saucepan; add onion and garlic, sauté for 5 minutes.

2.Add the pumpkin to the pan and stir to coat with the onion mix, and then add the stock, bring the mixture to the boil.

3.Reduce to a simmer for 20 minutes, cook with the lid on until the pumpkin is cooked.

4.Allow the mix to cool slightly.

5.Place Stick mixer into saucepan and blend until soup is smooth.

Serve.

Variations

Moroccan Pumpkin Soup

Add the following spices to the onion when sautéing.

Serve with coriander leaves and yoghurt.

1 teaspoon ground cumin

1 teaspoon garam marsala

1 teaspoons paprika

½ teaspoon ground white pepper

Curried Pumpkin Soup

Add 1 tablespoon curry powder to the onions when sauteing.

Creamy Pumpkin Soup

Add ½ cup cream when adding the stock.

Thai style Pumpkin Soup

Add 2 small fresh red chillies and 1 tablespoon chopped lemon grass to the onion mixture. Add ½ cup/125ml coconut milk before pureeing the mix.

Pumpkin and red lentil soup

Add ½ cup thoroughly washed red lentils when adding the chicken stock to the saucepan. You may need to add a little more water to thin if mixture becomes to thick.

21