- 1kg pumpkin
- 500 grams kumura
- 1/2 tsp dried chilli (flakes or powder)
- 1 tsp fennel seeds
- 1 Tbsp butter
- 1 brown onion
- 1 clove garlic
- 1 1/2 litres chicken stock
- 1/4 cup cream
Cut pumkin and kumura into large pieces, coat in olive oil and roast at 200 degrees for 35 mins.
Fry garlic, onion, fennel seeds and chilli in butter. Add roasted veges and mash. Add stock and bring to the boil, simmer 10-12 mins. Blend with a stick blender. Return to the heat and add cream.
SERVES 4-6.
Note: If freezing some do not add cream. It is better to add the cream once defrosted and reheated.
Pumpkin and Kumura Soup
Cut pumkin and kumura into large pieces, coat in olive oil and roast at 200 degrees for 35 mins.
Fry garlic, onion, fennel seeds and chilli in butter. Add roasted veges and mash. Add stock and bring to the boil, simmer 10-12 mins. Blend with a stick blender. Return to the heat and add cream.
SERVES 4-6.
Note: If freezing some do not add cream. It is better to add the cream once defrosted and reheated.