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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Choose a pumpkin of any type which has very good colour. I prefer butternut. I add the potato and sweet potato to thicken the soup. They can be ommitted. Ingredients:
1 kg pumpkin |
1 potato, peeled and chopped |
1 small sweet potato, peeled and chopped |
2 onions, chopped |
2 teaspoons curry powder |
1/4 teaspoon cumin |
2 teaspoons crushed garlic |
6 cups chicken stock |
Directions:
1. Place pumpkin in the oven and roast at 200 degrees C until soft. (This is optional you can just put pumpkin into the soup but I find this gives it a much sweeter flavour).
2. In the meanwhile heat a little olive oil in a saucepan and saute onion and garlic for 2 minutes.
3. Add curry powder and cumin and keep stirring to allow aroma to develop.
4. Add all the vegetables and pour over the stock.
5. Bring to the boil, then cover and turn heat down to a simmer for approximately 20 minutes until all vegies are soft.
6. Puree and serve.
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