Pumpkin Soup
Toasted pumpkin seeds are a real treat in this recipe. Soft velvety soup with a toasty bite.
Serves 4 - 6
Serves 4 - 6
| 500g pumpkin peeled and diced into cubes | 1 tsp dried mixed herbs |
| 2 large potatoes, diced | 3 tsp mixed spice |
| 1 onion | 1/2 cup red lentils |
| 1 tbsp butter | salt & pepper to taste |
| 1tsp garlic powder | |
| 3-4 carrots, chopped | Garnish: |
| fresh basil | i cup fresh cream |
| 2 tbsp mushroom soup | pumpkin seeds |
Pumpkin Seeds:
Add pumpkin seed to a hot shallow pan, toast lighty and set aside to cool.
In a large sauce pan, melt butter and saute onion until golden brown.
Add the pumpkin, potatoes, and carrots. Cover with water. Add garlic powder, basil, mushroom soup, mixed herbs, mixed spice, lentils. Stir until combined. Searson with Salt and pepper to taste.
Simmer for 40-50 minutes or until all is softened. Liquidise with a hand held food procesor or in blender.
Pour into serving bowls, add a dollop of fresh cream and spinkle with toasted pumpkin seeds.