Spiced pumpkin and ginger soup

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

1.00 kg pumpkin — diced
2.00 onion — finely chopped
2.00 bay leaves
2.00 garlic — cloves, chopped
5.00 ml fresh ginger — grated
2.00 ml chilli paste
45.00 ml butter
15.00 ml sunflower oil
salt and freshly ground black pepper — to taste
2.00 Litres stock — chicken
250.00 ml milk
60.00 ml cream
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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).



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