Cold pawpaw soup

By Drum Digital
04 January 2013

A chilled soup which can be served in summer.

Preparation time: 15 min

Cooking time: 10 min

Serves 4-6

5 ml (1 t) olive oil

1 red onion, chopped

2 pawpaws, peeled and roughly chopped

500 ml (2 c) vegetable stock

salt and freshly ground black pepper

250 ml (1 c) sour cream

5 ml (1 t) chilli powder

10 ml (2 t) sugar (optional)

1 small white onion, finely chopped

1 red chilli, chopped

¼ cucumber, diced

1.    Heat the oil in a pan and sauté the red onions until translucent, remove from the pan and set aside to cool.

2.    In a blender add the pawpaw, onion, vegetable stock, sugar and salt and pepper and blend this until smooth.

3.    Add in the sour cream and blend until well-combined with the rest of the soup.

4.    Mix the chopped white onion, chilli and cucumber together and serve with the soup.

-Hope Malau

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