Cumin Flavored Velvety Pumpkin Soup
Pumpkin is an icon of the harvest season. Its rich taste pairs well with bold spicy flavours.
- 400 g pumpkin
- 100 g potatoes
- 50 g chopped onions
- ½ tsp ground cumin
- 600 ml vegetable stock
- pepper & salt, to taste feta cheese, to garnish
- Halve the pumpkin and scoop out the seeds. Cut the pumpkin into 2 cm cubes. You can use the skin. Peel and cut the potato into 2 cm cubes.
- Place the ingredients into the soup maker, close the lid and press the cream soup program.
- When the soup is ready, open the lid and pour into bowls. Some crumbled feta is a great finish to this soup.