1 Picture
Ingredients
- 1 medium onion
- 2 sticks of celery
- 1 clove of garlic
- 1 carrot
- 1 medium sized pumpkin
- 400g tin of chopped tomatoes
- 1 tsp cumin powder
- 1 tsp hot paprika
- 1 tsp smoked paprika
- 1 tsp cracked black pepper
- 1 tsp tomato puree
- 2 Bay leaves
- Chicken stock
- Dash of Worcestershire sauce
Details
servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Budget Friendly
Preparation
Step 1
Finely chop the onion, celery and garlic and fry, using a tsp of vegetable oil or oil spray.
Step 2
Add the cumin, hot paprika and smoked paprika to the onions and continue to cook until the spices become aromatic.
Step 3
Peel and chop the carrot and pumpkin into 1 inch pieces and add to the mix. Stir the mixture to ensure it is well covered with the spices.
Step 4
Add the tinned tomatoes, tomato puree, black pepper and bay leaves. Give it another stir.
Step 5
Pour chicken stock into the pan until it covers the vegetables and is about an inch above the vegetables.
Step 6
Cover and simmer on a medium heat for 25 minutes.
Step 7
Use a handblender to puree the soup, if it is too thick add more water until it is to the desired consistency. Cover and cook on a low heat for 20 more minutes.
Step 8
Serve with a dash of worcestershire sauce.
A big pan is a must. I use a heavy cast iron casserole pot.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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