Lightly Curried Pumpkin Soup

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 30 g butter
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 750 g pumpkin, peeled and seeded
• 2 cups chicken stock
• 2 cups water
• 1 teaspoon curry powder
• 1/2 teaspoon salt (to taste)
• 1 teaspoon fresh ground black pepper (to taste)
• 1 tablespoon chives, snipped or 1 tablespoon torn coriander leaves or 1 tablespoon chopped parsley or 1 tablespoon shallot

Recipe

• 1 melt butter in large saucepan.
• 2 saute onion and garlic until soft.
• 3 add curry powder and fry very gently for a minute or so.
• 4 add pumpkin, chicken stock and water.
• 5 boil and simmer, covered for 15 minutes until the pumpkin is tender.
• 6 cool slightly and puree - you could use a food processor, a blender, a stabber, or run through a sieve.
• 7 season with salt and pepper to taste.
• 8 add more chicken stock or water if required.
• 9 reheat gently and ladle into bowls.
• 10 garnish with snipped chives, shallots, parsley or torn coriander leaves.
• 11 enjoy!