Spiced pumpkin and ginger soup

Recipe from: 7/28/1993 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    kg
    pumpkin (peeled weight), diced
  • 2
    onions, finely chopped
  • 2
    bay leaves
  • 2
    cloves garlic, chopped
  • 5
    ml
    grated ginger
  • 2
    ml
    chilli paste
  • 45
    ml
    butter
  • 15
    ml
    sunflower oil
  • salt and milled black pepper to taste
  • 2
    Litres
    chicken stock
  • 250
    ml
    milk
  • 60
    ml
    cream
 

Method

 
Lightly toss pumpkin, onions, bay leaves, garlic, ginger and chilli paste in heated butter and sunflower oil. Cover and simmer until vegetables have softened. Add black pepper, chicken stock and milk. Simmer for 10 to 15 minutes longer. Cool slightly, remove bay leaves and blend soup until smooth. Add cream and continue simmering for 5 to 8 minutes. Serve in heated soup bowls with chilli floats (rounds of white bread, brushed with a little chilli paste and salt mixed with sunflower oil, and sautéed until golden and crisp). TOTAL KILOJOULE COUNT: 5 440 kJ (1 300 Cal). A portion: 910 kJ (215 Cal).
 

Read more on: soup
 

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