Trissalicious

On today’s menu is Milou’s pumpkin soup.  She’s generously shared her easy peasy chop chop pumpkin soup with us.  Thanks Sis!

Pumpkin Soup on a cold winter Sydney night…

Ok, its not that cold considering its Sydney, but still, there is a definite chill in the air.  As good an excuse as any for pumpkin soup!  I will apologise in advance for my rather ugly pictures, unfortunately I don’t have Trissa’s talent for photography.

This quick and easy recipe takes about 30 minutes all up.  It could take longer of course depending on how fast you can chop your veggies.

You’ll need:

2tbls olive oil

1 onion

1 carrot,

1 stick celery

2 tsp ground cumin

1 tsp ground coriander

1 tsp tumeric

2 tsp sugar.

500gm cubed pumpkin

750ml vegetable stock

200ml cream

salt and pepper

Procedure:

Step 1 - Chop it all up!

Step 2 - Chop some more!

Saute onion, carrot & celery until soft. Add spices and cook until fragrant. About 1 minute. Add pumpkin, stock and bring to boil. simmer until tender. Process until smooth and add cream.

Puree

Enjoy!

The finished product!