Butternut Soup

1. 1

   Heat 1 tablespoon of olive oil in a skillet, and saute butternut, onion, and pepper.

2. 2

   Brown for about 4 to 5 minutes, stirring constantly.

3. 3

   Add tomato pulp, 1/2 teaspoon cumin seeds, and a bit of rosemary.

4. 4

   Cover the vegetables with boiling water.

5. 5

   Add the bouillon cube.

6. 6

   Season with salt and pepper, and cook for 20 to 25 minutes over medium heat, until the squash is tender.

7. 7

   Put the vegetables in the blender, and gradually fill with the broth to obtain desired consistency.

8. 8

   Check the seasoning. Pour into bowls.

9. 9

   In a frying pan heat a knob of butter, add the pumpkin seeds and some coarse salt.

10. 10

    Fry until golden. Add to soup.

11. 11

    Sprinkle soup with a few pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.