Image and recipe from Taste
​

Ingredients:
2 tablespoons olive oil
1 onion, finely chopped
1leek, white part only, finely sliced
1 garlic clove, crushed
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 kilo peeled pumpkin, diced
1 large potato, peeled, diced
1 litre Campbell’s Real Stock (Chicken or
Vegetable)
1/2 cup (125 ml) thin cream

Directions:
1. Heat oil in a large saucepan over low heat, add onion and leek, and cook for
2-3 minutes, until softened but not coloured.
2. Add garlic and spices and cook, stirring, for 30 seconds.
3. Increase heat to medium, add
pumpkin, potato, and stock, and bring to the boil.
4. Turn heat to low again, cover and simmer for 30 minutes.
5. Allow to cool slightly, then blend in
batches.
6. Return soup to pan, stir through cream
and reheat gently.

 

[sall33]

Thankyou for the recipe lm going to have a go at making it.looks yummy

 

[Suzanne rose]

It is a good recipe , one I've posted before

 

[anneg61]

This is a good recipe. We add some chilli flakes for a bit more spice. We also leave out the cream for health reasons.

 

[Mina vriesekolk]

I make similar pumpkin soup , no potato and add a few celery sticks . Serve with crusty French stick , cheese on top and grilled in the oven . Yum .

 

[Irene Anthony]

Great for tonight's icy cold weather

 

[Suzanne rose]

Great for tonight's icy cold weather

It's been a very cold day in Sydney and I'm guessing it's the same in Wollongong.
I've had a beef n vegetable casserole on slow cooking all day abd make fresh crusty bread. You need this sort of food to warm up