Curried Pumpkin, Kumera and Bacon Soup
photo by JustJanS
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 500 g pumpkin or 500 g butternut squash
- 3 slices bacon
- 2 tablespoons butter
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon curry powder
- 1 medium kumara, cut into 5cm/2-inch cubes
- 2 cups water
- extra water, milk or cream, if needed
- salt and pepper
directions
- Peel the pumpkin, remove the seeds and cut into 5cm/2" cubes. Cut bacon into short strips.
- Brown bacon over moderate heat in a large soup pot adding some of the butter if the bacon looks like sticking. Remove half the bacon and set aside to use as a garnish. Add the remaining buter, onions, garlic and curry powder and cook till the onion is lightly browned and transluscent. Add the pumpkin, kumera and water. Cover the put and cook till the pumpkin and kumera are tender.
- Puree soup in a food processor or blender, or mash the vegies. Thin with a bit of water, milk or cream if needed and season to taste.
- Serve, topped with the reserved bacon.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We just ate this for our lunch. I doubled the curry powder and used stock rather than water-I'm so glad I did as I think the flavour would have been lacking otherwise. I think the addition of a little celery along with the onions and a fresh herb to finish would lift this soup further; (fresh coriander would be my choice with the curry flavour). I thinned the soup with a little extra water and served with a dollop of sour cream.
-
OH BOY!!! We have ourselves a winner here! This could not have been easier or tastier. I added a bit of cream at the end and it worked a treat. I'm pretty sure that based on the moans of pleasure around the table, this one is going to be a regular right through the winter. Made on behalf of the Genies of Gourmet for Zingo, ZWT 5. Thanks for posting.
-
I have a couple of Alison Holst books myself, I do enjoy her recipes. This one is no exception, an easily prepared, delicious soup, I had everything I needed in the pantry and it was quickly prepared when I came home. creamy with lots of flavour, I did not add milk or cream, we enjoyed it as was. I used pumpkin (previously cubed and frozen, I like to buy fresh produce and freeze it for later use), and two medium kumara, I added maybe another cup of water halfway through to allow for the extra kumara. The curry powder is a pleasing touch, just there without overpowering. I used a roasted garam masala powder. Thank you for sharing, Helen, made for ZWT 5, Zingo!
RECIPE SUBMITTED BY
This is really a shared account between Helen and Aoibhe. Helen is Welsh, in her mid thirties and teaches English and History. Aoibhe is Scots, six weeks older, and works in customer service. The majority of the posts and feedback will come from Helen, but Aoibhe will occasionally have something to share.
We love to travel and are currently living in our fourth country. Since we've just bought a house and a bit of land, we're probably here to stay for quite a while. It appears we've become adults, which is rather scary...
Helen considers herself to be a good basic cook, but is trying to branch out and try new things. Aoibhe doesn't really enjoy cooking, but loves to eat, and she always has an opinion on what she eats.
Helen enjoys reading, gardening and adores old movies. Aoibhe likes to run. Helen is not designed to run and thinks this is slightly mad.
Favourite dish to cook? Just about anything as long as the directions are clear.
Famous dish? Helen's mum's Welsh cakes and Aoibhe's gran's shortbread. One of these days we'll post the recipes.
Favourite restaurant? We've eaten at so many fantastic restaurants in so many places, that it's impossible to name just one.
<img src="http://i605.photobucket.com/albums/tt137/cathrineq/ZWT-TM1.jpg">