SPICY PUMPKIN SOUP WITH BEEF TORTELLINI 

INGREDIENTS

• 250g beef tortellini

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 clove garlic, crushed

• 1/2 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon cracked black peppercorns

• 1kg pumpkin, chopped

• 1 potato, chopped

• 1 liter ( 4 cups ) water

• 1 small chicken stock cube,

• crumbled 1/2 cup cream

• 1 tablespoon chopped fresh chives

• 1 tablespoon chopped fresh basil 

SPICY PUMPKIN SOUP WITH BEEF TORTELLINI METHOD:

Add tortellini to a large pan of boiling water and boil, uncovered, until just tender; drain.

Heat oil in a pan, add onion, garlic coriander, and cumin, and cook, stirring, until onion is soft. Stir in peppercorns, pumpkin, and potato, and cook, stirring, for 2 minutes 

Stir in water and stock cube, bring to a boil, and simmer, covered, for 15 minutes or until vegetables are soft; cool slightly. Blend or process the mixture in batches until smooth.

Just before serving, return the soup to the pan, stir in cream, herbs, and tortellini, and stir over heat until heated through.

 Serves 6. 

Can be prepared a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Not suitable.

Also Read:  PRAWN AND NOODLE BUNDLES