A soup that makes use of your Halloween pumpkin, marries its flavour to cumin to produce a smooth textured mixture sprinkled with sweet paprika and parsley.40gr/2 tbsp butter 1 tsp cumin 1 tsp ground coriander 2 finely chopped onions 1 garlic clove crushed 900gr/2 pounds pumpkin, deseeded and cut into cubes 1lt chicken broth 100gr/3,5oz whipped cream salt and ground black pepper sweet paprika and parsley to garnish
First, empty the pumpkin and carve it (but not as clumsily as I did) and remove pulp and seeds.
Then, heat the butter in a large deep saucepan over medium heat. Add some of the cumin, onion and garlic and cook for 3-4 minutes or until the onion is soft. Add the pumpkin cubes and stock, cover and bring to boil. Reduce heat and simmer for 20 minutes or until the pumpkin is tender.
Puree soup in a food processor or with a hand blender until smooth. Return soup to pan and let it simmer for another 20 minutes. Season with salt and pepper and add the remaining cumin and whipping cream. Serve soup with a sprinkling of sweet paprika and parsley.
Bon Appetit 🙂
Food for thought
A bit of a kiddy entry this one, so here’s a kiddy webpage:John Maynard Keynes for kids. Info, quizzes, games and many more to get you and your kids in a macroeconomic mood.