 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This pumpkin soup is spiced up with curry powder, you may add as little or as much as you like to get the desired taste. for a creamier soup, replace half a cup of milk with some sour cream or fresh cream. Ingredients:
3 teaspoons olive oil |
1 large onion, chopped |
750 g pumpkin, chopped |
1 garlic clove, crushed |
1 teaspoon curry powder (more if you like spicy) |
1 cup vegetable stock |
1 cup milk (low fat is ok) |
1 dollop yoghurt (reduced fat is ok) |
1 tablespoon of freshly chopped herbs, to taste |
Directions:
1. Heat oil in saucepan over medium heat.
2. Add the onion, pumpkin, garlic and curry powder and fry for 5 minutes.
3. Stir in vegetable stock, then cover and cook for about 15 minutes or until pumpkin is tender .
4. Stir in the milk.
5. Blend up in a food processor or blender until smooth.
6. Serve topped with a swirl of yoghurt or freshly chopped herbs.
|
|