Pea Crisps
Harvest Snaps Pumpkin Soup
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp freshly grated nutmeg
- 1kg peeled pumpkin, diced
- 1 large potato, peeled, diced
- 1L vegetable stock
- 1/2 cup thin cream (optional)
- 1 bunch fresh coriander
- 1 bag Harvest Snaps Pea Original Salted
- 1 Sourdough loaf, sliced and toasted
- Salt and pepper, to taste
- Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured.
- Add garlic and spices and cook, stirring, for 30 seconds.
- Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes.
- Allow to cool slightly, then blend in batches.
- Return soup to pan, season and, if desired, stir through cream and reheat gently.
- Serve topped with fresh coriander, Harvest Snaps Pea Crisps, and a side of toast.
Featured Product:
Original Salted 120g
BAKED PEA CRISPS
At Harvest Snaps we love peas. That’s why the surprisingly delicious crunch of our ...
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