Sunday, July 10, 2011

Curried Pumpkin Soup

Had a craving for soup tonight - freezing cold, blustery day - and had half a butternut pumpkin (squash) in the fridge that needed using up. Also, we'd just gone grocery shopping and came home with a lovely little pumpkin (can't recall the type; marbled green skin, lovely orange flesh) that was on sale very cheap. Sadly, the butternut in the fridge had kicked the bucket - but no matter. The resulting soup was very good anyway!

I tend to prefer butternut to other pumpkins, as it's sweeter, but the slightly earthier taste of the regular pumpkin worked well in this one. The curried part came from a soup I had back in February that our vet, of all people, cooked, and I wanted to attempt some sort of recreation. This worked well enough that I'd probably buy coconut milk again in order to make it :)

1 medium brown onion, finely chopped
2 heaped teaspoons crushed garlic
curry powder
5 cups of vegetable stock (chicken would work well, too)
2 large potatoes, skins on
1/2 a med-small pumpkin (about 1.2kg unprepared)
1 can of coconut milk
salt & pepper

Saute the onion, garlic and curry powder (to taste; about 2 teaspoons??). Once sauted, add just a little bit of stock at first to blend in the curry. Add the rest of the stock and bring to the boil. Add potato and pumpkin, cut into small pieces. Simmer until cooked through, about 15 minutes. Puree, stir through coconut milk and season to taste. Enjoy! :)

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