Creamy pumpkin soup with ginger and chilli honey

  1. Heat olive oil and butter in saucepan, stir in onion, ginger, coriander seeds and fennel seeds then sauté for 2-3 minutes
  2. add pumpkin, stir to coat then pour in vegetable stock. bring to boil then cover and simmer for 25 minutes until pumpkin is very tender
  3. purée with a stick blender
  4. simmer
  5. season well with salt and pepper, then stir in cream
  6. Heat the honey (runny) in a small pan and stir in the chopped dried red chilli
  7. Stir honey/chilli mix through
  • Verne 21 May, 2015

    I don't even really like pumpkin, and this is my favorite dish!

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