Spiced pumpkin soup

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2 lb’s Pumpkin, cut into 1 inch cubes

2 tablespoons of canola oil

2 tablespoons of butter

1 large white onions, thinly sliced

1 tablespoon of curry powder

1 inch piece of ginger, peeled and sliced

1 red chili, sliced thin

1 large clove of garlic, sliced thin

1 cup of coconut milk

1 1/2 quarts of vegetable stock

Salt and pepper

Tamarind water

Palm sugar

· Roast the pumpkin in the oven at 375 until lightly golden and tender

· In a large pot on a medium heat brown the butter and sauté the onions for approx 15 minutes or until tender.

· Add the curry powder, ginger, chilli and garlic and cook for a further 5 minutes.

· Add the pumpkin stirring to coat all the pieces. Add the coconut milk and vegetable stock. Bring the soup to a boil and simmer on low for 20 minutes.

· Blend the soup until smooth. Adjust the constancy with more vegetable stock if needed and season with salt, pepper, tamarind water and palm sugar to taste.

· Serve with a dollop of crème fraiche and some chopped chives