In our opinion, soups taste the best in winter. That’s why we got inspired by the Riverford’s recipe book this month to help you make the most of their seasonal vegboxes and warm up during these chilly days.
1 tbsp oil for frying
1kg pumpkin, peeled + diced
2 medium to large potatoes, peeled + diced
1 onion, peeled + chopped
1 clove garlic, peeled + finely chopped
1 litre veg stock
2 tsp ground cumin
1 tsp ground coriander
¼ tsp freshly grated nutmeg
cream or yoghurt to serve
¼ tsp ground cinnamon to serve
toasted pumpkin seeds, to serve
Add a tbsp of oil to a large pan, add the onion and gently fry for about 8-10 mins, until soft and translucent. Add the garlic, pumpkin and potato, cumin, coriander and nutmeg. Cook for a couple more mins, stirring to combine.
Add the stock, bring to the boil, reduce the heat and simmer for about 15-20 mins, until the veg is soft.
Blitz with a handheld blender or in a food processor until smooth. Serve with a swirl of cream or yoghurt, with a sprinkling of ground cinnamon, topped with pumpkin seeds.
If you would like to try other Riverford’s delicious recipes, why don’t you take advantage of our exclusive special deal and get their cook book for free?
Tags: organic food · recipes