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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 2 None spring onions, sliced
- 1.5 kg pumpkin, peeled, de-seeded and chopped
- 3 large carrots, peeled and roughly chopped
- 1 None red chilli, sliced
- 1 litre vegetable stock
- 3-4 tbsp double cream
- 2 tbsp pumpkin seeds
- 3 tbsp oil
- 3 slices rye bread, cubed
Method
- Heat 1 tbsp oil in a large pan and saute the white parts of the spring onion, pumpkin, carrots and 1/2 the chili. Add the vegetable stock, bring to a boil and simmer for 30 mins. When the pumpkin and carrots are soft, puree, then stir in the cream and season.
- Heat 2 tbsp oil in a frying pan and toast the rye croutons until golden brown.
- Serve the soup with a sprinkle of toasted pumpkin seeds, the remaining chili slices, spring onion and croutons.
