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Ingredients:
6 pint Pyrex bowl
1 tbsp. butter
2 onions, diced
1 garlic clove, crushed
2 mild red chillies, deseeded and finely chopped
1 tsp ground cumin
1kg pumpkin or butternut squash, peeled and deseeded
650 ml hot vegetable stock
4 tbsp. crème fraiche, plus more to serve
Method:
Place the butter, onions, garlic, chillies and cumin in a large Pyrex® bowl, cover with pierced cling film. Place on the base of the oven and cook in the Panasonic Combination Microwave NN-CS894 on medium microwave for 5 mins or until soft.
Cut the squash into small cubes then add to the onion mix. Add the hot stock, cover and cook on high microwave for 20 mins or until the squash is soft.
Season with salt and pepper, add the crème fraiche. Allow to cool before blitzing in the blender. Return to the microwave and heat on high microwave for 3 mins before serving.
Serve the soup in bowls with swirls of crème fraiche and a scattering of fresh chopped chillies.
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