Serves: 6

Cream Of Pumpkin Soup

Calories: 122 kcal
53

Method

  • 1. Cut the pumpkin into chunks. Heat the oil in a large pan then fry the onion garlic and cumin for 2-3 minutes.
  • 2. Add the pumpkin and potato and fry stirring for 5-6 mins.
  • 3. Add the leaves from the thyme sprigs (or use dried) to the pan.
  • 4. Pour in the stock and simmer for about 15 minutes until the pumpkin and potatoes are soft.
  • 5. Blend until smooth then pour into a pan heat through and season.
  • 6. Serve each portion with creme fraiche lightly stirred in.