This is a Jamile Oliver recipe.
Over here, we have definitely moved into fall, so heart soups are on the meny and this one will definitely keep you warm.
Ingredients
Makes 3 - 4 portions
1 average sized organic Hokkaido pumpkin,cut into chunks (deseed but don't peel) (***I have also made this soup with butternut squash. Works great).
1 large potato, cut into chunks
1 medium onion, sliced
750ml chicken or vegetable stock
200ml coconut milk
2 cloves of garlic, chopped
2 heaped tsps of curry powder (or curry paste)
1 - 2 small red chillies, sliced
A little olive oil
Croutons to serve
Method
1. In a large saucepan, heat the olive oil and gently fry the onions, chilli and garlic till soft.
2. Add the pumpkin and potatoes to the pan and sprinkle with the curry powder. Fry gently for just a minute or so.
3. Pour in the coconut milk and stock, cover, then simmer gently till potatoes & pumpkin are cooked (mine took about 10 mins).
4. Allow the soup to cool down a little then pour into a blender and blend at high speed till smooth and creamy.
5. Reheat a little if necessary and serve with some fresh croutons which have been fried in a little olive oil and butter and sprinkled with herb salt.
http://www.jamieoliver.com/recipes/member-recipes/Pumpkin%20Soup%20with%20Coconut,%20Chilli%20and%20Curry%20Spices/2944
http://www.jamieoliver.com/recipes/member-recipes/Pumpkin%20Soup%20with%20Coconut,%20Chilli%20and%20Curry%20Spices/2944
Over here, we have definitely moved into fall, so heart soups are on the meny and this one will definitely keep you warm.
Ingredients
Makes 3 - 4 portions
1 average sized organic Hokkaido pumpkin,cut into chunks (deseed but don't peel) (***I have also made this soup with butternut squash. Works great).
1 large potato, cut into chunks
1 medium onion, sliced
750ml chicken or vegetable stock
200ml coconut milk
2 cloves of garlic, chopped
2 heaped tsps of curry powder (or curry paste)
1 - 2 small red chillies, sliced
A little olive oil
Croutons to serve
Method
1. In a large saucepan, heat the olive oil and gently fry the onions, chilli and garlic till soft.
2. Add the pumpkin and potatoes to the pan and sprinkle with the curry powder. Fry gently for just a minute or so.
3. Pour in the coconut milk and stock, cover, then simmer gently till potatoes & pumpkin are cooked (mine took about 10 mins).
4. Allow the soup to cool down a little then pour into a blender and blend at high speed till smooth and creamy.
5. Reheat a little if necessary and serve with some fresh croutons which have been fried in a little olive oil and butter and sprinkled with herb salt.
http://www.jamieoliver.com/recipes/member-recipes/Pumpkin%20Soup%20with%20Coconut,%20Chilli%20and%20Curry%20Spices/2944
http://www.jamieoliver.com/recipes/member-recipes/Pumpkin%20Soup%20with%20Coconut,%20Chilli%20and%20Curry%20Spices/2944