Butternut Soup with Cumin & Orange



  • 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


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.

Screenshot 2020-04-10 at 15.17.21

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

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