Scrub pumpkin skin well. Cut into large pieces and
remove all seeds. Boil with cumin seeds and water to
just cover, about 15 mins, until almost cooked.
Remove pumpkin and reserve liquid. When the pumpkin
is cool enough, peel off skin.
Meanwhile, melt butter in a large pot and gently
cook onion and garlic for 5 mins or more. Optional-
finely chop the chili and add. Dice peeled tomatoes
and add to pot with salt and liquid from the cooking
pumpkin made up to 6 cups with water.
Add peeled pumpkin pieces and mash. Bring to the
boil then simmer until everything is soft. Sieve or
blend until desired consistency achieved.
To serve, add 1/2 cup milk, 2 tsp flour and 1/2
cup grated cheese to two cups of the soup base.
Heat the soup base until boiling. Whisk milk with
flour until smooth then stir into hot pumpkin
mixture until boiling again and lightly thickened.
Off the heat, stir in grated cheese. Taste and add
salt or pepper if needed.
Serving
Suggestions
Lots and lots of wine.
Originally Submitted
6/6/2011
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