Ingredients

• 50 ml butter
• 1 onion, sliced
• 5 ml cumin
• 2 butternuts, cubed
• 2 potatoes, peeled and cut into cubes
• 1 litre chicken stock
• Juice and zest of 1 orange
• Salt white pepper and freshly ground black pepper, to taste
• 80ml sour cream or crème fraîche
• 2 Tbsp pumpkin seeds, roasted

Method

1. Melt the butter in a large pot and sauté the onions and cumin until soft and translucent.

2. Add the butternut and potatoes and fry for a few minutes.

3. Then add the stock, cover and allow to simmer for about 30 minutes.

4. Using a hand blender, blend the soup until smooth, adding the orange juice and zest.

5. Check the seasoning. Pour into bowls and sprinkle with roasted pumpkin seeds.  

 6. Swirl with a little sour cream or crème fraîche.

TIP
Enjoy with freshly made Croutons * or Cheese, Onion and Herb loaf.  Cheese, Onion and Herb loaves