0 0
Pumpkin Soup with Chili and Crème Fraiche

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 tbsp Butter
2 Onion
1 Garlic Cloves
2 Mild Red Chilies
1kg Pumpkin or Butternut squash
1 tsp Ground Cumin
650 ml (hot) Vegetable Stock
4 tbsp Crème Fraiche Plus more to serve

Pumpkin Soup with Chili and Crème Fraiche

Features:
  • Vegetarian

Warm and hearty!

  • Medium

Ingredients

Directions

Share

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

1
Done

Preparation

Dice the onions
Crush the garlic cloves
Deseed and finely chop the chilies
Peel and deseed the pumpkin/butternut squash.

2
Done

Cooking

Place 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.

3
Done

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.

4
Done

Blending

Season 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.

5
Done

Serving

Serve into a bowl or even a pumpkin! Like this.

The Ideas Kitchen

We LOVE food, and you’re here so we guess that you do, too! We aim to provide you with a variety of delicious options to cater to what you’re in the mood for!

previous
Pumpkin, Walnut and Blue Cheese Bread
next
Roasted Vegetables, Freekeh and Feta Salad
previous
Pumpkin, Walnut and Blue Cheese Bread
next
Roasted Vegetables, Freekeh and Feta Salad

Add Your Comment