Friday, November 21, 2014
Curried pumpkin soup (V)
1/2 a large pumpkin, peeled and diced
2 sticks celery, chopped
2 onions, chopped
A few cloves of garlic, chopped
1 tbsp curry powder
Black pepper and salt, to taste
1 tsp turmeric
1/2 tsp paprika
Fry the onion and celery and garlic till softened, then add the spices and curry powder. Add a little water if the pan starts to brown.
Microwave the pumpkin in batches and add it to the pan as you go, adding a little water each time.
Simmer over a low heat, stirring frequently. The pumpkin should break up nicely and be very tender.
Using a hand blender, pulp the soup and add boiling water a little at a time, stirring in well. You don't want too much water but you don't want the soup to be a puree. When you're happy with the texture, add salt and pepper to taste. You could use a veg stock cube if you wanted.