PUMPKIN SOUP

Winter is slowly creeping up on us in Maun (yes it can get cold here) and I am starting to to want those wonderful winter warmers - soups and stews! Here is an delicious Pumpkin Soup recipe that is super creamy. The toasted pumpkin seeds are great - they give a nice crunch and made me feel like I was eating croutons!

PUMPKIN SOUP

Serves 2 - 3 

a handful pumpkin seeds from a packet

a tbsp butter

half and onion, chopped

a quarter pumpkin, cubed

350ml chicken stock

a quarter tsp cumin

a quarter tsp nutmeg

2 tbsp double cream

using some of the butter (you could also use olive oil), fry up the pumpkin seeds until they are nicely toasted, set aside.

using the remaining butter, fry the onion until soft, but not coloured

add the pumpkin and cook until it starts to go golden and becomes soft on the edges

add the chicken stock, cumin and nutmeg and simmer until the pumpkin is soft - you can squish it against the side of the pan

stir in the double cream and remove from the heat

pour the soup into bowls and sprinkle with the pumpkin seeds