A gift to your body in Winter, hearty, mighty pumpkin soup. You can have it as a snack or as a starter. It’s high in fibre and rich in taste. Feel the warmth of this hearty soup in the cold days of winter. You will Love it, have it with a tasted bread or sliced pitta.

 

 

Dear Visitors,

 

Another recipe from our kitchen, this is tried and tested recipe and will become one of your favourites. We hope you’ll incorporate this in your winter meal plan. Remember to be seasonal and pick what is local and available.

 

Cream of Butternut Squash Soup

 

 

Ingredients

1 large butternut squash 900 grams (skinned and deseeded)

4 TBSP olive oil or coconut oil

1 large onion, finely chopped

1-2 red chillies (deseeded for less hot)

2 garlic cloves, peeled and crushed

1 carrot peeled and sliced

1 leek trimmed

1.7 litres/3 pints water

salt and freshly ground pepper

1 TBSP lemon juice

150ml single cream

1/4 tsp Cayenne powder

1 stock cube (optional)

28grams chopped coriander

Method:

roughly  cut the skinned and deseeded butternut squash into cubes. heat the oil in a deep sauce pan, add crushed garlic  and cook the butternut squash for 2-3 minutes.

Add the finely chopped onions, leeks, sliced carrots and cook until they have softened.  Cover the vegetables with water and add stock cube (optional) and bring to boil and simmer for 20minues on low heat till vegetables are tender. Add salt, black pepper and 1 TBSP lemon juice.

Remove from heat and allow it to cool. Liquidize in a food processor or a blender to form  a smooth puree and then pass through a sieve into a sauce pan. Adjust seasoning to the taste and add all but 2 TBSP of cream and enough water to obtain the correct consistency. Bring the soup to boil, add Cayenne pepper, chopped coriander and serve immediately swirled with cream.