1 large brown onion
2 cloves garlic
1 teaspoon cumin
1 teaspoon curry powder
½ teaspoon ground coriander
3 cups vegetable stock
Directions to Cook:
Peel and roughly chop onions and garlic cloves. Cut peeled pumpkin into 4cm chunks.
Melt butter over low-medium heat in large saucepan, sauté onions and garlic until tender. Add spices, cook 1 minute or until aromatic.
Add pumpkin pieces and stock. Increase heat to high and bring to the boil, stirring. Reduce heat to low; cover and simmer 10-15 minutes until pumpkin is tender.
Remove from heat. Puree in pot with stick blender. Return to heat and bring to the boil. Serve hot with a dash of sour cream and freshly chopped chives.
A collection of master recipes designed for feeding a family on a budget. Learn how to get back to basics and shop and cook effectively. This is my personal collection of made-from-scratch, favourite recipes that has kept my family full and happy for over 20 years!