Lightly Curried Pumpkin Soup
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 30 g butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 750 g pumpkin, peeled and seeded
- 2 cups chicken stock
- 2 cups water
- 1 teaspoon curry powder
- 1⁄2 teaspoon salt (to taste)
- 1 teaspoon fresh ground black pepper (to taste)
- 1 1 tablespoon chopped parsley or 1 tablespoon shallot
directions
- Melt butter in large saucepan.
- Saute onion and garlic until soft.
- Add curry powder and fry very gently for a minute or so.
- Add pumpkin, chicken stock and water.
- Boil and simmer, covered for 15 minutes until the pumpkin is tender.
- Cool slightly and puree - you could use a food processor, a blender, a stabber, or run through a sieve.
- Season with salt and pepper to taste.
- Add more chicken stock or water if required.
- Reheat gently and ladle into bowls.
- Garnish with snipped chives, shallots, parsley or torn coriander leaves.
- Enjoy!
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RECIPE SUBMITTED BY
NotQuiteVegetarian
Australia