Country Pumpkin Soup in Soup and Stock Recipes on eJozi's RecipeBook

Velvety smooth with a hint of fruity spice provided by the orange juice and curry powder, this soup is an absolute treat served cold or hot.

Prep Time: ± 20 min | Cook Time: ± 15 min | Servings: 4

Ingredients

500 g pumpkin, peeled and cut into pieces
1 onion, sliced
3 ml salt
1.5 litres water
150 ml orange juice
150 ml cream
10 ml curry powder
Optional
blue cheese, crumbled

Method

Put the pumpkin, onion and salt into a saucepan with the water. Cover and boil for 15 minutes or until pumpkin is soft. Drain, reserving the liquid, and purée the pumpkin and onion in a food processor. Add 150 ml of the reserved cooking liquid, together with the orange juice, cream and curry powder. Purée the mixture in the food processor again until it is quite smooth. Refrigerate and serve cold.

Optional

If you prefer your soup hot, reheat it gradually in a saucepan, but do not boil. Serve the soup with little pieces of the blue cheese scattered over the top.

Tips

Don’t throw out the pumpkin seeds: wash carefully, toast in a lightly oiled frying pan and sprinkle over a salad.

Cuisine: Global

Category: Soup

Posted6-Oct-2009
Total Views139
Word Count326
Commentvia Twitter

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