Go Back
Print

Cumin spiced pumkin soup

Ingredients

  • 2 tbsp cultured butter
  • 1 large onion thinly sliced
  • 1 stalk celery finely chopped
  • 500 grams butternut pumpkin cut into cubes
  • 1 & 1/2 cups vegetable stock
  • 1 tsp ground cumin
  • 1 cup milk
  • 1 bay leaf
  • Small bunch of sprigs thyme
  • Sea salt and pepper to season
  • 1 tbsp cumin seeds & 2 tbsp EVOO for garnish (optional)
  • 1 slice Pain d'épices toasted and cut into cubes for garnish

Instructions

  1. Add butter to large pot, over medium heat with a dash of EVOO. Once butter has melted, add onion and celery. Cook until the onion has slightly softened.
  2. Add pumpkin cubes, ground cumin, stock and milk. Add thyme and bay leaf. Cover and bring to a boil. Simmer until pumpkin is tender (20 minutes).

  3. Take pot off the heat and set aside. Once soup has cooled down, use a stick blender to puree the soup. Cover and bring to a simmer. Season with salt and pepper. Serve and garnish with fresh thyme leaves and cumin infused EVOO and cubes of Pain d'épices.

  4. To make cumin oil, place cumin seeds in a pan and toast until fragrant. Add the olive oil and set aside to infuse for a few hours.