Butternut soup with cumin and orange
|1||onion — chopped|
|5 ml||cumin — ground|
|1 kg||butternut — cubed|
|2||potatoes — peeld and cubed|
|1 l||stock — chicken|
|orange — zest and juice|
|salt and freshly ground black pepper|
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.
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