Spicy pumpkin soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Butter; (2oz) |
| 1 | kilograms | Pumpkin; peeled and diced |
| ; (2.2lb) | ||
| 2 | Onions; chopped | |
| 1 | tablespoon | Schwartz Cajun Seasoning |
| 2 | Beef tomatoes; chopped | |
| 1⅛ | litre | Vegetable stock; (2 pints) |
| Salt and pepper to taste | ||
Directions
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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Converted by MM_Buster v2.0l.