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Recipe: Crock-pot chili (Roasted West Indian Pumpkin soup)

Posted by admin, at 9 December 2014

Ingredients (8 Portions):

Recipe: Crock-pot chili (Roasted West Indian Pumpkin soup)

1. 0.75 Lit veg stock
2. 1.5 teaspoon salt
3. 400 gms pumpkin puree
4. 1 table spoon fresh chopped parsley
5. 75 gms chopped onions
6. ½ tablespoon of chopped fresh thyme
7. 1 clove garlic mince
8. 100 ml of fresh cream
9. 5no. of whole black pepper corn

Method:

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

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