Pumpkin soup

Name: Pumpkin soup
Yield: 0 serving
Cuisine: Boil
Ingredients: 750.00 ml stock chicken; 250.00 ml cream; 500.00 ml pumpkin cooked, mashed; 22.00 ml brown sugar; 5.00 ml cumin ground; 2.00 ml chillies powder; 2.00 ml coriander ground; nutmeg ground; sea salt and freshly ground black pepper; cheddar cheese grated; fresh coriander

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

750.00 ml	stock — chicken
250.00 ml	cream
500.00 ml	pumpkin — cooked, mashed
22.00 ml	brown sugar
5.00 ml	cumin — ground
2.00 ml	chillies — powder
2.00 ml	coriander — ground
	nutmeg — ground
	sea salt and freshly ground black pepper
	cheddar cheese — grated
	fresh coriander

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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.