Curried Pumpkin Soup........ (for Dean Knight and other interested folk) 2 medium onions, chopped 4-5 cloves chopped garlic 2 teaspoons curry powder (Madras is good) 1/2 teaspoon ground coriander or chopped fresh .(adjust spices to suit your palette, you can also use Cardamom, and or Garam masala or any combintion of the above. But i always use Cumin seeds, Cinnamon and coriander) Teaspoon of Cumin Seeds, Teaspoon Mustard seeds, half a teaspoon of Turmeric and Cinnamon Six cups of roasted pumpkin 5 cups of chicken stock, home made is best. fresh ground black pepper. cold pressed virgin Olive oil You can also chop the Pumpkin and boil, leaving skin on in the stock, cooling and skinning before pureed, wash pumpkin skin first. Saute vegetables and spices in olive oil to release flavours and soften veg. Pour stock into pot simmer until Pumpkin is soft and then Puree. top with a spoon of plain yogurt and some chopped fresh coriander Sprinkle the top of each with toasted pumpkin seeds. Spinkle the top of each with toasted pumpkin seed
Posted on: Thu, 27 Jun 2013 01:11:38 +0000
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