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Written by Administrator
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Sunday, 12 October 2008 09:53 |
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Curried Pumpkin Soup
SERVES: 10
What makes this lightly spiced, slightly fruity soup so simple is the fact that the pumpkins
are roasted until tender before they are peeled rather than after.
Ingredients
· 2 kilos pumpkins or butternut squash, halved lengthwise
· 1 tablespoon olive oil
· 3 pears peeled, cored and cut into 5 cm (2”) chunks
· 3 medium onions, sliced
· 5 garlic cloves, chopped
· 1.5 tablespoons curry powder
· Salt and freshly ground pepper
· 2 litres (4.25 pints) chicken stock
· 225 ml (.5 pint or 2 glasses) dry white wine
· 225 ml (.5 pint) crème fraîche or double cream
· Lentil Crisps (ask for recipe)
Method
1. Preheat the oven to 180C Gas 4. Place the halved pumpkins on a large rimmed
baking tray and add Half cup of water to the sheet. Bake for about 1 - 1.5 hours, or until
tender. When cool enough to handle, discard the seeds and peel the pumpkins.
2. Heat the oil in a large heavy casserole. Add the pears, onions, garlic, curry powder,
and a large pinch each of salt and pepper. Cook over moderate heat, stirring
occasionally, until the onions are tender, about 15 minutes.
3. Add the cooked pumpkins, stock and wine and bring to a boil over high heat. Stir well,
reduce the heat to moderate and simmer for 45 minutes. Remove from the heat and
let cool for 5 minutes.
4. Working in batches, puree the soup in a blender or food processor until smooth;
transfer to a clean saucepan and season with salt and pepper.
5. To serve, reheat the soup, ladle into shallow bowls or cups and swirl in the crème
fraîche. Garnish with the Lentil Crisps.
Burdfields Country Market, 64 The High Street, Mill Lane, Billingshurst,
RH14 9NY 01403 784445 • www.burdfield.co.uk
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Last Updated on Sunday, 02 November 2008 11:34 |
