Lightly curried pumpkin soup with toasted sesame seeds

Ideas
4 servings Prep: 15 mins, Cooking: 30 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (9)

80.00 g butter
2.00 onion — chopped
800.00 g pumpkin — peeled, cubed
1.00 apples — Granny Smith, peeled, cored and cubed
10.00 ml curry powder
5.00 ml coriander — ground
600.00 ml stock — vegetable or chicken
410.00 g evaporated milk
40.00 ml sesame seeds — toasted
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Method:

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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