Prep 15 mins
Cook 30 mins
Try this light and delicious pumpkin soup with crusty bread rolls. It is ideal as a nutritious start to any dinner. The chef also recommends it for a cold winter snack.
- 1 kg pumpkin
- 2 parsnips, chopped
- 2 medium potatoes, chopped
- 2 onions, peeled and cut into 4 pieces
- 1 carrot, chopped
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 teaspoon curry powder or 1 teaspoon curry paste
- 1 chili, chopped (optional)
- 2 liters water
- 1⁄2 cup low-fat yogurt
- Peel pumpkin with a sharp knife.
- Remove the seeds.
- Chop the pumpkin flesh roughly.
- Place pumpkin, parsnip, potato, onion, carrot, garlic, ginger, curry powder, chilli and water in a large saucepan.
- Cover and bring to boil.
- Reduce heat and simmer for 30 minutes or until all vegetables are tender and about to fall apart.
- Puree the soup using a hand-held blender in the saucepan.
- Or puree in batches in a blender or food processor.
- Taste and if required, add freshly ground black pepper or extra chilli.
- Serve pumpkin in bowls with a swirl of yoghurt on top or stir yoghurt through soup.
- Note: For dinner with guests, you might want to serve the soup in individual golden nugget pumpkins.
- Drop pumpkins into boiling water and cook for 2 minutes.
- Remove and cut each pumpkin across horizontally at the top to create a lid and a pumpkin bowl.
- Remove the seeds at the core of the pumpkin bowl and pour in the hot soup with a swirl of yoghurt on top.
- Garnish with corriander or mint leaves over the top.
An average pumpkin soup. Really didn't do anything for me, must admit did not add the chilli, maybe this is what was missing, as it wasn't really that spicy. Then again I am not a spicy person. Tried a small bowl with yoghurt swirled through. Will give that a miss. Had on hand a small portion of cream and sour cream mixed together, (Left over from a dessert I am making. A higher ratio of cream than sour cream) This certainly lifted the taste. Gave it a smoother texture and a slightly sweeter taste. More to my liking.