Pumpkin and ginger soup


Ingredients 16
Servings 4
Time

Ingredients

  • 60
    ml
    butter
  • 5
    ml
    sunflower oil
  • 30
    ml
    grated fresh ginger
  • 1
    kg
    pumpkin, peeled and cut into chunks
  • 2
    large parsnips, peeled and cubed
  • 1
    large onion, finely chopped
  • 2
    medium carrots, finely chopped
  • 1
    sprig celery leaves
  • 7
    ml
    medium curry powder
  • 2
    ml
    dried chilli flakes
  • freshly grated nutmeg
  • 30
    ml
    cornflour for thickening
  • 500
    ml
    homemade chicken stock
  • 500
    ml
    milk
  • salt and milled black pepper
  • 60
    ml
    cream (use more if desired)
 

Method

 
Heat butter and oil until foaming in a large, heavy-based saucepan. Add ginger, vegetables, curry powder and spices. Stir-fry for 2 to 5 minutes, then cover and cook very gently over low heat until vegetables have softened, 15 to 30 minutes, depending on size of chunks. Stir with a wooden spoon from time to time. Sprinkle with cornflour and stir in. Gradually add chicken stock, then milk, stirring constantly. Continue cooking, stirring, until soup thickens slightly and comes to boil. Remove from stove and cool for 10 to 15 minutes. Process, blend or purée until smooth. Return to saucepan and reheat over low heat. Season to taste. Stir in cream and serve in piping hot soup bowls.
 

Read more on: soup  |  shallow-fry
 

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