Chilled Curried Pumpkin Soup with Ginger
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For the story of this recipe, see my blog from June 17, 2010: 1 tbsp butter 1 onion, chopped 2 cloves garlic, chopped 2-inch piece fresh ginger, peeled and chopped 2 tsp curry powder 1 lb West Indian pumpkin or butternut squash, cut into cubes 2-3 small carrots, peeled and chopped 2 green onions, chopped 2 1/2 cups vegetable stock freshly ground black pepper salt 1/4 cup cream or yogurt (for garnishing) |
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1. Heat butter and oil in a large pot. Cook onion, garlic, and ginger for a few minutes until softened and fragrant, but not brown.
2. Stir in curry and cook for a couple more minutes, then toss in pumpkin, carrots, and green onions. Continue cooking for a couple more minutes, stirring the vegetables so they are coated in the curry mixture.
3. Add stock and bring to a boil. Lower heat, cover, and continue cooking for 30 minutes (approx.) until pumpkin and carrots are soft. Taste for seasoning, and adjust as necessary.
4. Puree soup until smooth. Chill for several hours. 5. When ready to serve, pour into bowls and swirl about 1 tbsp of cream or yogurt into each bowl. Serves 4. Tip: When the weather isn't quite so toasty, this soup is delicious hot, too. |
