Lynda Gray’s Pumpkin Soup with a twist – Delicious
I bought a soup maker. It is terrific to save time making lunch, dinner or an entrée.
Last night I made this pumpkin soup and experimented with a few extra ingredients – it was divine.
3/4 of a butternut pumpkin (chopped into small chunks)
3 small dutch cream delight potatoes (chopped into small chunks)
Place the pumpkin and potato together in a saucepan and boil until soft.
While the pumpkin and potato are boiling.
Open up your soup maker or take out your saucepan and place inside
1 teaspoon of turmeric
1 teaspoon of garam masala
1 teaspoon of cumin (ground)
1 teaspoon of cardamom (ground)
1 clove of garlic (pressed)
2 small onions (chopped)
sea salt and cracked pepper
1 heaped dessertspoon of chicken stock
1 lite cream (300 ml)
Once the pumpkin and potato have softened drain and add to the soup and top up the mix with rice milk.
On the setting button on the soupmaker put it on smooth – and press the on button. It will be ready in 21 minutes.
In the saucepan bring the ingredients to a boil and then simmer on low heat for approximately 15 minutes.
Once ready sprinkle with cracked pepper and serve with a crusty bread loaf and butter.