Pumpkin and ginger soup

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (16)

60.00 ml butter
5.00 ml sunflower oil
30.00 ml fresh ginger — grated
1.00 kg pumpkin — peeled and chopped
2.00 parsnips — large, peeled, cubed
1.00 onion — finely chopped
2.00 carrot — finely chopped
1.00 celery leaves — sprig
7.00 ml curry powder — medium
2.00 ml dried chilli flakes
nutmeg — whole, freshly grated
30.00 ml cornflour — for thickening
500.00 ml stock — chicken, homemade
500.00 ml milk
salt and freshly ground black pepper
60.00 ml cream
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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.



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