Ingredients
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1 tbsp Butter
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2 Onion
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1 Garlic Cloves
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2 Mild Red Chilies
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1kg Pumpkin or Butternut squash
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1 tsp Ground Cumin
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650 ml (hot) Vegetable Stock
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4 tbsp Crème FraichePlus more to serve
Directions
This gorgeous soup will warm those Autumn chills! You can use your spare Halloween pumpkins to whip up this flavoursome dish for this quick family meal. You can even serve this dish in a hollowed out mini pumpkin! You will need a 6 pint Pyrex® bowl for this recipe.
Steps
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1
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PreparationDice the onions |
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2
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CookingPlace the butter, onions, garlic, chilies and cumin in a large Pyrex® bowl, cover with pierced cling film. Place on the base of the oven and cook on MEDIUM MICROWAVE for 5 mins or until soft. |
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3
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Cut the squash into small cubes then add to the onion mix. Add the hot stock, cover and cook on HIGH MICROWAVE for 20 mins or until the squash is soft. |
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4
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BlendingSeason with salt and pepper, add the crème fraiche. Allow to cool before blitzing in the blender. Return to the microwave and heat on HIGH MICROWAVE for 3 mins before serving. |
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5
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ServingServe into a bowl or even a pumpkin! Like this. |
