Post by Indilwen on May 1, 2013 10:59:02 GMT 12
Creamy Pumpkin Soup.
30g Tararua Butter
1 large onion, finely chopped
2 tsp coriander powder
1 large potato, chopped
500gm pumpkin
3 cups chicken stock
1/4 tsp nutmeg
1 1/2 tsp toasted cumin seeds (roughly)
1/2 cup Meadow Fresh Cream
Fresh coriander
Salt and pepper
Freya’s Sunflower & Barley Bread – for toasting
Pumpkin Soup.
Method
Melt butter in a large pot. Add chopped onion and coriander powder and cook for about 3 minutes. Add potato and pumpkin along with chicken stock, nutmeg, and toasted cumin seeds. Cook until tender. Stir in the Meadow Fresh Cream.
Blend together in a blender or food processer (if you dont have a large enough blender, a hand one should be fine, or do it cup by cup).
Pour into serving bowls and swirl a little bit of cream on top. Season with salt & pepper and garnish with fresh coriander.
Serve with buttered Freya’s toast for dipping – yum!
30g Tararua Butter
1 large onion, finely chopped
2 tsp coriander powder
1 large potato, chopped
500gm pumpkin
3 cups chicken stock
1/4 tsp nutmeg
1 1/2 tsp toasted cumin seeds (roughly)
1/2 cup Meadow Fresh Cream
Fresh coriander
Salt and pepper
Freya’s Sunflower & Barley Bread – for toasting
Pumpkin Soup.
Method
Melt butter in a large pot. Add chopped onion and coriander powder and cook for about 3 minutes. Add potato and pumpkin along with chicken stock, nutmeg, and toasted cumin seeds. Cook until tender. Stir in the Meadow Fresh Cream.
Blend together in a blender or food processer (if you dont have a large enough blender, a hand one should be fine, or do it cup by cup).
Pour into serving bowls and swirl a little bit of cream on top. Season with salt & pepper and garnish with fresh coriander.
Serve with buttered Freya’s toast for dipping – yum!