Pumpkin Soup With Anise

Submitted by Galley Wench

"This is more complicated than opening a can . . .but you will be rewarded! Fresh hot bread makes a great accompaniment! Inspiration come from the Soup Bible."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb pumpkin, peeled, seeded and chopped
• 1⁄2 lb sweet potato, peeled and chopped
• 2 tablespoons olive oil
• 2 large onions, slice
• 1 large garlic clove, crushed
• 2 fresh red chilies, seeded and chopped (to taste)
• 1 teaspoon curry paste
• 3 cups vegetables or 3 cups chicken stock
• 1 tablespoon anise
• 1 dash cinnamon (to taste)
• salt & fresh ground pepper

• To Serve

• 2⁄3 cup light cream

directions

1. Peel the pumpkin, remove the seeds and chop roughly.
2. In a large pan heat oil and saute onions until golden.
3. Stir in garlic, chilies and curry paste and cook for 1 minute.
4. Add the chopped pumpkin and sweet potatoes; cook for 5 minutes more.
5. Pour in stock and season.
6. Bring to a boil, then cover and lower heat and simmer for 25 minutes.
7. Process until smooth in a blender or food processor and return to a clean pan.
8. Add the anise and reheat.
9. Taste and adjust seasoning if necessary.
10. Serve in heated bowls garnished with a spoonful of cream.