Chilled pumpkin soup with garlic and cumin

Recipe from: 10/29/1997 12:00:00 AM
Ingredients 14
Servings 5
Time

Ingredients

  • 4
    rashers bacon, sliced
  • 1
    onion, diced
  • 2
    medium carrots, diced
  • 2
    stalks celery, diced
  • 500
    g
    pumpkin, peeled, seeded and chopped (peeled weight)
  • 20
    ml
    medium curry powder (or more, to taste)
  • 15
    ml
    turmeric
  • 15
    ml
    ground cumin
  • 5
    ml
    sugar
  • 6
    large cloves garlic, chopped
  • 1
    Litres
    chicken stock
  • salt and milled black pepper to taste
  • thin slivers Parmesan cheese
  • toasted pumpkin seeds (optional)
 

Method

 
Sauté bacon until crisp. Add onion, carrots, celery, pumpkin, curry powder, turmeric, cumin and sugar and sauté lightly. Add garlic and sauté for 2 minutes. Add stock, bring to boil and simmer for 45 minutes. Season and purée. Sprinkle with Parmesan cheese and toasted pumpkin seeds (see tips).
 

Read more on: soup
 

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