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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe for Everday Gourmet show. I am posting here to make, it looked so delcious! This recipe for a pressure cooker, but I will be making it in a saucepan, so it will take longer. Ingredients:
1 onion |
1 tablespoon butter |
1 tablespoon olive oil |
1 butternut pumpkin, peeled and cubed |
1 tomato |
1 liter chicken stock |
2 tablespoons creme fraiche |
2 tablespoons tahini |
1/2 orange, zest of |
salt and pepper |
1 pinch smoked paprika |
Directions:
1. Mix the crème fraiche together with the tahini, orange zest and the paprika.
2. Heat the oil and butter in the pressure cooker (or pot). Add the onion and sweat off. Add the pumpkin and tomato and cook for 1 minute. Add the chicken and add enough extra water to cover the pumpkin. Season with salt and place the lid on. Cook for 10-15 minutes in the pressure cooker or 30 minutes if in a pot.
3. Once the soup is cooked, blend with a stick blender until smooth.
4. Serve with the tahini crème and another pinch of paprika over crème for decoration.
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