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olive oil onion only garlic ground coriander ground cumin ground nutmeg potato vegetable stock soymilk cornflour
Viewed: 25 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 12 teaspoon ground coriander
- 1 teaspoon ground cumin
- 12 teaspoon ground nutmeg
- 500 g butternut pumpkin (peeled weight)
- 500 g kent pumpkin (Peeled weight, can substitute for whatever kind you prefer)
- 1 large potato, peeled, diced
- 750 ml vegetable stock (or vegan chicken-style)
- 12 cup low fat soymilk
- 12 teaspoon cornflour
Method
- Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
- Add garlic and spices and cook, stirring, for 30 seconds.
- Add pumpkin, potato and stock and bring to the boil.
- Turn heat to low, cover and simmer for 30 minutes.
- Allow to cool slightly, then blend in batches.
- Return soup to pan.
- Mix corn flour into milk until combined well.
- Stir through milk mixture and reheat gently.
- Season with salt and pepper and add a little more nutmeg if desired.
