WINTER is all about comfort food, and what’s more comforting than hearty, rich pumpkin soup?
So, with that in mind, The Adviser has undertaken the challenge of cooking a hearty meal for a family of four (or more!) for under $20, using few ingredients.
Presenting, creamy pumpkin soup.
Ingredients
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken style liquid stock or vegetable liquid stock
1/2 cup (125ml) cream
Method
Heat oil in a large saucepan over low heat, add onion, cook for 2-3 minutes, until softened but not coloured.
Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches with either a hand blender or food processor.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
