Pumpkin Soup with Garlic Bread




Add oil to a large pot and gently cook onion until soft. Add cumin and curry powder and stir for 30 seconds before adding vegetables. Mix until coated before adding sufficient water to completely cover vegetables. Simmer until the vegetables are soft, adding the stock cube and seasonings.

Mix with a hand held mixer or blend in a food processor.

Garlic bread:

Preheat oven to 180 degrees Celsius. Mix garlic, margarine, parsley and spread on sliced bread. Wrap in tin foil and bake for 15 minutes.




Pumpkin soup:

  • Tbsp oil
  • 1 onion, diced
  • tsp cumin powder
  • tsp curry powder
  • 1⁄2 pumpkin, peeled, deseeded and cubed
  • 3 potatoes, peeled and cubed
  • 1 carrot, cubed
  • 1 vegetable stock cube
  • Salt and pepper, to taste

Garlic bread:

  • 2 pieces of crusty bread
  • 2 cloves garlic, minced
  • 1 Tbsp margarine 
  • 1 tsp fresh parsely, chopped
  • Salt and pepper, to taste