Spicy pumpkin soup

This spicy pumpkin soup will warm the soul for winter!

The ingredient of Spicy pumpkin soup

1. 1 tablespoon olive oil
2. 1 red onion, chopped
3. 3 garlic cloves, crushed
4. 2 (300g) golden delight potatoes, peeled, chopped
5. 1kg butternut pumpkin, peeled, chopped
6. 1/4 teaspoon dried chilli flakes
7. 2 teaspoons ground coriander
8. 1 litre Massel chicken style liquid stock
9. 1/2 cup pure cream
10. Pure cream, to serve
11. Chopped fresh chives, to serve
12. Toast, to serve

The instruction how to make Spicy pumpkin soup

1. Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add potato and pumpkin. Cook, stirring occasionally, for 5 minutes or until potato starts to brown. Add chilli and coriander. Cook for 1 minute or until fragrant.
2. Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until potato and pumpkin are tender. Set aside for 2 minutes to cool slightly.
3. Blend in batches until smooth. Return to pan over low heat. Stir in cream. Cook for 1 minute or until heated through. Season with pepper. Divide between bowls. Top with cream and chives. Serve with toast.

Nutritions of Spicy pumpkin soup

fatContent: 607.06 calories
saturatedFatContent: 30.6 grams fat
carbohydrateContent: 16.3 grams saturated fat
sugarContent: 63.1 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 16.9 grams protein
sodiumContent: 76 milligrams cholesterol