Cook time is 15minutes
Total time is 15minutes
Serve is for 2 people
Estimated cost per serve is 5.36 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
2
- 1 clove garlic, sliced
- 1teaspoons ginger, grated
- 1 onion, finely chopped
- 1.20kilograms butternut pumpkin, peel and seed
- 1/4teaspoons dried chilli flakes
- 1teaspoons ground coriander
- 1teaspoons ground cumin
- 2 cup vegetable stock
- 1tablespoons olive oil
- 2tablespoons sour cream
Nutrition per serving
2040kJ / 488Cal
2040 Kilojoules or 488 Calories
23% of daily energy intake*
Protein
10.2grams
Fat
19.2grams
Carbs
82.0grams
Sugars
19.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place vegetable stock into a saucepan and bring to the boil. Cut, peel and seed butternut pumpkin and add to stock. Cover saucepan, reduce heat and simmer for 15 minutes until pumpkin is tender. Remove 1 cup of pumpkin mixture. Mash and cool.
Step 2 of 4
Meanwhile heat olive oil in a small pan and add onion, garlic clove, ginger, cumin, coriander and dried chilli flakes. Cook for 5 minutes until onion is soft. Remove from heat.
Step 3 of 4
Stir onion mixture into saucepan with remaining cooked pumpkin. Purée mixture with a stick blender (or transfer mixture to a blender to process) until smooth.
Step 4 of 4
Add 1 1/2 cups water and return to the boil. Ladle spiced pumpkin soup into warm bowls, top with a dollop of sour cream and fresh coriander. Serve.
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