Ingredients
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2 1/2 lbs pumpkin, cleaned and cut in chunks
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2 tablespoons butter or 2 tablespoons margarine
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1 large onion, chopped
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2 garlic cloves, chopped
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1 tablespoon curry powder
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon cayenne pepper
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1 liter chicken stock or 1 liter vegetable stock
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lemon juice
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chopped parsley or coriander, to serve
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sour cream
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1 large apple, chopped
Instructions
- Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more.
- Add the pumpkin and the apple, mix, and then add the stock.
- Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
- I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor.
- Add the lemon juice and check the seasoning.
- Serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread.
- For vegetarian use vegetable stock.