Pumpkin and Cumin Soup

This recipe is from a book you won't find in the shops anymore! It's from the time when Woolworths still had their own recipe books: Quick Short Recipe Book. This is a real jewel in the kitchen and for those times you REALLY don't have much time to prepare dinner or lunch! 

Photo by Foodie Girl at StockSnap

Preparation time: 10 minutes
Total cooking time: 15 minutes
Serves 4


1 kg pumpkin
2 cups chicken stock
1 cup water
1 onion, chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
1/3 cup coconut milk
1 tablespoon lemon juice 

1. Peel pumpkin and chop into small chunks
2. Combine pumpkin in a large pan with stock, water, onion, garlic and cumin. Bring to the boil, reduce heat to low and simmer, covered, for 15 minutes or until pumpkin is tender
3. Transfer mixture, in batches, to food processor or blender and process each batch until smooth.
4. Return mixture to pan, add coconut milk and lemon juice to pan, stir over medium heat until heated through. Garnish with chopped chives, if desired.

Variation: Thick cream can be used instead of coconut milk. If you prefer a thinner consistency, use an extra cup of stock.