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Cinnamon basil and pumpkin soup

03 OCTOBER 2013
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Prep time 10 minutes
Cook time 15 minutes
Serves 4

Ingredients


1 tbsp oil
1 onion, chopped
1 butternut squash, peeled, deseeded and diced (1kg)
800ml vegetable stock
1 pot Cinnamon Basil – available from selected Waitrose stores in October only
195g can sweetcorn, drained
25g pumpkin seeds, toasted

Method

1) Heat the oil in a large saucepan and fry the onion for 3-4 minutes. Add the squash and stock. Bring to the boil, covered and simmer for 10-15 minutes until tender. Add half the cinnamon basil leaves and puree with a hand held blender.

2) Shred the remaining cinnamon basil leaves and add to the soup with the sweetcorn and heat through for 1 minute. Season to taste.

3) Serve sprinkled with toasted pumpkin seeds.

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