- 50 ml butter
- 1 onion, chopped
- 5 ml cumin
- 2 butternuts, cubed
- 2 potatoes, peeled and chopped
- 1 litre chicken stock
- Juice and zest of 1 orange
- Salt and milled black pepper
- 80 ml sour cream
- 2 Tbsp pumpkin seeds, roasted
Melt the butter in a large pot.
Sauté the onions and cumin until soft and translucent.
Add the butternut and potatoes and fry for a few minutes.
Add the stock, cover and allow to simmer for +/ – 30 minutes.
Using a hand blender, blend the soup until smooth, adding the orange juice and zest.
Check the seasoning. Pour into bowls and sprinkle with roasted pumpkin seeds and extra orange rind.
Swirl with a little sour cream.
Enjoy with a freshly baked Cheese and herb loaf, Health bread, or Melba toast