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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
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.
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