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Pumpkin & Cumin Soup. Serves 6.

From Anton Edelmann.

500g diced pumpkin
diced onion
diced white of leek
1 small potato, finely sliced
500ml chicken stock
500ml double cream
50g butter
2 tbsp ground cumin

Dice the onion, pumpkin and leek- these must be kept separate.
Put the cream, chicken stock and potatoes in a pan and bring to the boil, season to taste. Sweat the onion and leek in the butter until soft.
Add the pumpkin to the onion and leek, sweat until soft (until the pumpkin begins to break down) add the cumin.
When the stock is boiling, add the pumpkin mixture, bring back to the boil then reduce heat and simmer for 10 minutes.
Remove from the heat and then liquidise Pass the soup through a fine sieve- do not push through but tap firmly- then serve.

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Last updated: 17/02/08