Spicy pumpkin soup

Yield: 4 servings

Measure Ingredient
50 grams Butter; (2oz)
1 kilograms Pumpkin; peeled and diced
\N \N ; (2.2lb)
2 \N Onions; chopped
1 tablespoon Schwartz Cajun Seasoning
2 \N Beef tomatoes; chopped
1⅛ litre Vegetable stock; (2 pints)
\N \N Salt and pepper to taste

Melt the butter in a large saucepan and fry the pumpkin and onions for 5 minutes. Add the Cajun Seasoning and tomatoes and cook for 3-4 minutes.

Stir in the stock. Bring to the boil. Cover and simmer for 30 minutes until the pumpkin is tender.

Allow to cool slightly then puree in a food processor or liquidizer. Return to the pan and heat through. Season to taste.

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