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Pumpkin soup

Ideal for Halloween or Thanksgiving.
Nice and warming with a touch of curry spice.
If prepared with vegetable stock it will be Suitable for Vegetarian

2 pounds ( 900g ) of pumpkin flesh, cut into cubes
1 large onion, chopped
1 large potato, peeled and cubed
1-2 cloves of garlic, crushed
1 flat teaspoon of curry powder, mild or medium strength
1 bay leaf
salt and freshly ground pepper
3-4 cups chicken or vegetable stock
1 tablespoon sunflower oil

  1. boil the pumpkin cubes and the bay leaf in some water until nearly tender
  2. sweat the chopped onion in the oil until transparent
  3. add the crushed garlic, trying not to burn it
  4. mix in the curry spice and stir
  5. pour the cooked pumpkin into the mixture
  6. add potato cubes, stock and salt and pepper, simmer until cooked
  7. blend to a creamy consistency 
  8. serve with crusty rolls, delicious.

Bon Appétit