Pumpkin soup

Recipe from: 4/5/2001 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 750
    ml
    chicken stock
  • 250
    ml
    cream
  • 500
    ml
    cooked pumpkin, mashed
  • 22
    ml
    brown sugar
  • 5
    ml
    ground cumin (jeera)
  • 2
    ml
    chilli powder
  • 2
    ml
    ground coriander
  • small pinch nutmeg
  • salt and freshly ground black pepper
  • grated Cheddar cheese
  • fresh coriander leaves
 

Method

 
Bring the chicken stock and cream to the boil in a heavy-based saucepan. Beat the remaining ingredients, except the cheese and fresh coriander leaves, into the stock with a wire beater. Reduce the heat and simmer slowly for about 15 minutes. Season to taste with salt and freshly ground black pepper. Spoon into soup bowls and finish with a sprinkling of grated Cheddar cheese and fresh coriander leaves. Makes about 1,5 litres soup.
 

Read more on: soup
 

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