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Pumpkin Soup with Chilli and Crème Fraiche

10-01-2022

Pumpkin Soup with Chilli and Crème Fraiche

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
Pumpkin Soup with Chilli and Crème Fraiche
Pumpkin Soup with Chilli and Crème Fraiche

Method

  1. 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.
  2. 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.
  3. 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.
  4. Serve the soup in bowls with swirls of crème fraiche and a scattering of fresh chopped chillies.

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