Pumpkin and Dill Soup
Ingredients
1 onion, diced
1 tbs oil
5 cups pumpkin, diced
1 tsp ground cloves
1½ cups vegetable stock
3 tbs fresh dill, chopped
Salt and pepper
1 onion, diced
1 tbs oil
5 cups pumpkin, diced
1 tsp ground cloves
1½ cups vegetable stock
3 tbs fresh dill, chopped
Salt and pepper
Instructions
In a large pan fry onion in oil for 5 minutes, or until onion has softened. Add pumpkin and cloves and cook for 2 minutes, stirring constantly. Add stock and simmer for 10-15 minutes or until pumpkin has softened. Remove from heat and stir in dill, salt and pepper. Purée soup in an electric blender, or using an electric beater, to form a smooth creamy texture.
In a large pan fry onion in oil for 5 minutes, or until onion has softened. Add pumpkin and cloves and cook for 2 minutes, stirring constantly. Add stock and simmer for 10-15 minutes or until pumpkin has softened. Remove from heat and stir in dill, salt and pepper. Purée soup in an electric blender, or using an electric beater, to form a smooth creamy texture.
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