Curried Pumpkin Soup Recipe
June 24th 2010 08:02
All kinds of pumpkins can be used including Queensland blue, butternut, kent or Japanese pumpkin. Adding a potato to pumpkin soup improves the texture as pumpkin alone can be watery.
Ingredients
250g (½ lb) Pumpkin
100g (4oz) Potato
1 Brown onion
1 clove Crushed garlic
1 Bay Leaf
1 heaped teaspoon Curry powder
1 pinch Ground coriander seed
1 pinch Ground cumin
Salt and pepper
300ml (½ pint) Chicken stock
100ml (3floz) Cream
Method
Gently fry the finely diced onion in a little oil.
When the onion is translucent, add the garlic.
Add the peeled and cubed pumpkin and potato.
Add the seasonings
Add the chicken stock and bring to the boil.
Reduce to a simmer.
The pumpkin and potato will begin to break up in twenty minutes.
Remove the soup from the heat and pass through a sieve or blender to make a potage, which is a puree soup, or alternatively, serve as a chunky broth.
Re-boil the soup and add cream if desired. Finishing with even a small amount of cream produces a lighter colour and silky texture.
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