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Butternut soup with cumin and orange

Recipe from: 27 August 2010

Ingredients 9
Servings 4
Time 10 mins


  • 50
    butter (this makes the soup lovely and rich, you can replace with 30 ml olive oil)
  • 1
    onion, chopped
  • 5
    ground cumin
  • 1
    butternut cubes
  • 2
    potatoes, peeled and cubed
  • 1
    cold chicken stock (use homemade stock for best results.)
  • Juice and zest of 1 orange
  • Salt and pepper
  • Pumpkin seeds


35 mins
In a large pot, saute the onions and cumin in the melted butter until soft and translucent.
Add the butternut and potatoes and fry for a minute or two then add the stock, cover and allow to simmer for + - 30 minutes.
Using a hand blender, blend the soup until smooth, adding the orange juice and zest.
Check the seasoning. Serve into bowls and sprinkle with pumpkin seeds and extra orange rind.
Enjoy with generously buttered seed bread or melba toast.

For more of Bits of Carey's recipes click here...

Read more on: soup  |  sauté

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