Lightly curried pumpkin soup with toasted sesame seeds

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 9
Servings 4
Time 15 min

Ingredients

  • 80
    g
    butter
  • 2
    onions, chopped
  • 800
    g
    pumpkin, peeled, seeded and cubed
  • 1
    Granny Smith apple, peeled, cored and cubed
  • 10
    ml
    curry powder
  • 5
    ml
    ground coriander
  • 600
    ml
    chicken or vegetable stock
  • 410
    g
    Nestlé Ideal Evaporated Milk
  • 40
    ml
    toasted sesame seeds
 

Method

30 min
 
Heat butter in a large saucepan. Add onions and cook over low heat until soft. Add pumpkin, apple, curry powder and coriander and 150 ml of stock. Cover with a tight-fitting lid and cook over low heat for 15 minutes, without lifting the lid. Remove from the heat, place mixture in a food processor and blend until smooth. Return mixture to the saucepan and add remaining stock and evaporated milk. Bring to the boil, then reduce heat and simmer, uncovered, for 10 minutes. Season to taste with salt and freshly ground black pepper. Serve sprinkled with toasted sesame seeds. Serves 4.
 

 

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