Pumpkin Soup with Chili and Crème Fraiche

Ingredients

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.

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Steps

1

Preparation

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

2

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

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

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

Serving

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

Enjoy

Pumpkin Soup with Chili and Crème Fraiche

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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

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