Ingredients:
1.3kg pumpkin, peeled and diced
2 tbsp butter or olive oil
2 onions, finely chopped
4 garlic cloves, crushed
3cm piece of ginger, grated
1 tsp curry powder (made from an untoasted blend of coriander seeds, fennel seeds and fenugreek seeds)
1/4 tsp freshly-grated nutmeg
1/4 tsp ground cinnamon
400ml chicken stock
1 tsp brown sugar
1/4 tsp freshly-ground black pepper
120ml coconut milk
1l water
salt, to taste
Method:
Heat the butter or oil in a large pan. Add the onions and fry for about 4 minutes, or until very lightly coloured.
Scatter over the spices and stir to combine, then pour in the stock and add the pumpkin, sugar, black pepper and water. Bring to a boil, reduce to a simmer, cover and cook for about 15 minutes or until the pumpkin is soft.
Take off the heat and set aside to cool slightly. Working in batches, turn into a food processor or blender and process until smooth.
As you finish a batch, pour back into the saucepan and process the next batch. Stir in the coconut milk and re-heat, stirring constantly (do not boil).
Divide between warmed soup bowls and serve.
%20Recipe)
Click on the image, above to submit to Pinterest.
