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Kumara and Pumpkin Soup Recipe | |
Soup | |
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Ingredients:
30 gm butter1 onion, finely chopped 1 large clove garlic, crushed 500 gm kumara peeled and cubed About 2 cups chopped pumpkin 1 chicken stock cube 6 cups water 1 tsp salt t tsp finely chopped tarragon 1/4 cup cream
Directions:
Cook butter, onion and garlic until pale gold. Add cubed kumara and pumpkin and cook stirring for 2 minutes. Add stock cube, salt and water and bring to boil. Cook, uncovered, for about 20 minutes until very soft. Process until smooth, return to pan, add tarragon and swirl in cream. Reheat until piping hot.Serves 4.
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