10-01-2022
Pumpkin Soup with Chilli and Crème Fraiche
Dish: 6 pint Pyrex® bowl
Ingredients
Ingredients
- Butter
- Onions
- Garlic clove
- Mild red chillies
- Ground cumin
- Pumpkin or butternut squash
- Hot vegetable stock
- Crème Fraiche (plus more for serving)
Measurements
- 1 tbsp
- 2 diced
- 1 clove crushed
- 2 chillies, deseeded and finely chopped
- 1 tsp
- 1 kg, peeled and deseeded
- 650 mls
- 4 tbsp
Method
- Place the butter, onions, garlic, chillies 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.
- Cut the squash into 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.
- Season with salt and pepper, add the crème fraiche. Allow to cool before blitzing in a liquidiser. Return to the microwave and heat on high microwave for 3 mins before serving.
- Serve the soup in bowls with swirls of crème fraiche and a scattering of fresh chopped chillies.
