My Kitchen This speedy spiced pumpkin soup is your antidote to being hungry BY PHOEBE WOOD | https://www.delicious.com.au/recipes
“Because the pumpkin is grated, this tasty soup is on the table in 20 minutes. Use a good store-bought curry powder or try your own favourite homemade spice blend” - Phoebe Wood.
INGREDIENTS
METHOD
¼ cup (60ml) extra virgin olive oil 1.Heat oil and butter in a large saucepan over medium heat. 50g unsalted butter Add ginger and cook, stirring, for 2 minutes until fragrant. 5cm piece (25g) ginger, finely grated Add pumpkin and stir to coat. 1 butternut pumpkin, peeled, coarsely grated Add curry powder and stir to coat the pumpkin. 1 tbs curry powder Add stock, coconut milk and coriander root. 4 cups (1 litre) Massel Chicken Style Liquid Stock Bring to the boil and simmer for 10-15 minutes or until pumpkin is 2 x 400ml cans coconut milk, plus extra to serve (we used Wool- tender. worths Macro) Cool slightly, then, in 2 batches, whiz in a blender until smooth. Sea1 bunch coriander, leaves picked, roots washed and chopped son to taste. 2.To serve, swirl extra coconut milk through soup. Top with coriander leaves and sprinkle with freshly ground black pepper.
TT 162 | July 26th - August 1st | 2022
