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Pumpkin and Carrot Soup

A community recipe by kris1anne

Not tested or verified by Nigella.com

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Introduction

After much deliberation I took the bones of a few recipes and created this little beauty - lush :)

Ingredients

Serves: a very large crock pots worth.

Metric Cups

600 grams pumpkin (prepared weight)
1 handful fresh coriander
2 tablespoons ground coriander
1 teaspoon ground cumin
4 large carrots (roughly chopped)
1 large potato (roughly chopped)
500 millilitres chicken stock
salt (to season)
pepper (to season)
150 millilitres cream (personal preference)

21⅙ ounces pumpkin (prepared weight)
1 handful cilantro
2 tablespoons ground coriander
1 teaspoon ground cumin
4 large carrots (roughly chopped)
1 large potato (roughly chopped)
18 fluid ounces chicken broth
salt (to season)
pepper (to season)
5 fluid ounces cream (personal preference)

Method

Pumpkin and Carrot Soup is a community recipe submitted by kris1anne and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Bung all of the veg, the seasoning, with the exception of the fresh herbs and the stock into a big pot. Put the lid on. Simmer for 1 and a half hours.

Mash or blend, add the fresh coriander and the cream if using, cook for a further ten minutes et voila. SO VERY GOOD. !!

Bung all of the veg, the seasoning, with the exception of the fresh herbs and the stock into a big pot. Put the lid on. Simmer for 1 and a half hours.

Mash or blend, add the cilantro and the cream if using, cook for a further ten minutes et voila. SO VERY GOOD. !!