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  1. For the Soup:

    • Wash each pumpkin thoroughly to ensure no dirt is remaining and remove stalk only. Cut in medium sized chunks leaving the skin on, remove seeds.
    • Place the Pumpkin onto a roasting tray drizzle with honey and place in the oven and roast until soft.
    • Prepare Knorr Rich Vegetable Stock by whisking the paste directly into boiling water until dissolved. Keep warm.
    • In a large saucepan add the Knorr Patak's Korma Paste and the onions and cook until soft.
    • Add the cooked pumpkin and the prepared stock and simmer for 15 minutes, then blitz until smooth.
    • Whisk in theKnorr Mixed Chilli Puree and double creamstir well and serve.