Recipe Curried Pumpkin Soup

34 Recipe

If you can’t find pumpkin use other squashes like butternut or acorn - and parsnip is delicious cooked this way too. Serves: 4 Ingredients 1 small onion, chopped 1tbsp sunflower oil 1-2tsp curry powder 450g pumpkin flesh, roughly chopped Squeeze of orange or lemon juice 600ml chicken stock Salt and black pepper 150ml creme fraîche or thick yoghurt Method 1 In a large pan heat the oil and fry the onion until softened. Add the curry powder and fry for 1 minute, stirring. Add the pumpkin, orange or lemon juice and stock, cover and simmer for about 20 minutes, or until the pumpkin is really tender. Curried Pumpkin Soup A delicious warm Autumn lunch

2 Blend or process the soup and then sieve if you like a really smooth texture. Season to taste and stir in half the creme fraîche. Heat through and then serve with a spoonful of creme fraîche or yoghurt swirled into each bowl. Tip: Roasted Pumpkin Seeds: If you do buy a whole pumpkin don’t discard the seeds, they are delicious roasted. Wash them well and wipe dry. Place in a roasting tin and toss in a teaspoon of olive oil with some crushed salt, spices or curry powder. Roast at 190C/375F/gas Mark 5 for 10 - 20 minutes, stirring occasionally. Remove when crisp but not too browned and cool.

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