Spicy Butternut Pumpkin Soup
|This is another recipe using our favourite squash, Butternut Pumpkin. This vegetable grows well on our allotment and seems to keep for up to 6 months if treated well. It is Christmas and we still have half a dozen left in store. This soup is mildly sweet and slightly spicy, adjust the chilli and curry powder to suit your taste, perhaps adding just a little pepper to add some extra "bite". If preferred, you can make it slightly thicker by omitting some of the water.
Large saucepan for boiling, at least 3 pints or 2 litres. Magimix or other liquidising or pureeing device.
Put the water into the pan over a medium heat and prepare and add the vegetables to the water in the order: onions, garlic, carrot, pumpkin, chilli. Bring to the boil, add the chilli puree and simmer for 15 minutes or until all the vegetables are tender, stirring occasionally.
Whilst the vegetables are simmering, dissolve the cornflour in cold water and add to the pan, dissolve the coconut cream in boiling water and add to the mix. Add the curry powder and stir.
Towards the end of the simmering period, add the salt and lemon juice.
Turn off the heat and allow to cool a little, then transfer all the solids and a little of the liquid to the liquidising device. Liquidise until you have a smooth puree. If you do not have a liquidiser, it is possible to mash the mix by hand but make sure that you remove as many "lumps" as possible.
Transfer the puree back to the remaining liquid, stir carefully and slowly bring back to the boil. Simmer for 5 minutes stirring occasionally to make sure that it does not burn or stick, do not over-cook. Adjust the salt to taste.
Pour into soup dishes, garnish and serve. We have also successfully tried this soup cold.
If you have a similar recipe.... send us the idea HERE.
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