Russell Hobbs 14449 Instructions Manual page 11

spicy pumpkin soup
900g pumpkin, peeled and deseeded
2 tbsp vegetable oil
2 leeks, trimmed and sliced
2 cloves garlic, crushed
1 tsp ground ginger
1 tsp ground coriander
900ml (1½ pints) chicken or vegetable stock
salt & pepper
bunch of fresh coriander leaves, roughly chopped
2 tbsp single cream or crème fraiche
Cut the pumpkin into chunks.
Heat the oil in a pan.
Add the leeks, garlic and spices and stir till the leeks have
softened slightly.
Add the pumpkin and stock to the pan, bring to the boil, then
simmer gently till the pumpkin is tender (20-30 minutes).
Remove from the heat, and stir in the coriander and cream.
Let the mixture cool for about 30 minutes, then blend at high
speed, till it's really smooth.
Return the mixture to the pan and heat to serving
temperature (don't let it boil).
Taste, adjust the seasoning, and serve with crusty bread.
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