recipes
Curried pumpkin soup
Serves: 8
2011-10-25
Ingredients
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp curry
- 500g pumpkin, grated
- 1/2 tsp grated nutmeg
- 2 cups vegetable stock
- 1 1/2 cups fresh milk
- 1 tbsp corn flour
- Salt and pepper
- Some fresh cream to garnish
- Some finely chopped parsley to garnish
Method
Melt the butter in a pot and add the onions. Cook over a medium heat until the onions are softened. Mix in the garlic and cook for 1 minute. Mix in the curry and cook for 1 minute. Add the pumpkin, nutmeg and the hot vegetable stock. Bring to the boil and then lower the heat and simmer for 35 minutes. Reserve 5 tablespoons milk and place the remaining milk in a saucepan. Heat to just lukewarm. Place the cornflour in a cup and add the reserved milk. Mix untill smooth and then add to the lukewarm milk. Mix well and add the milk mixture to the soup. Season the soup and simmer for 2 minutes. Serve garnished with some cream and a little chopped parsley.
Suggested accompanying wine: DELICATA Pjazza Regina Rose I.G.T. Maltese Islands
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