recipe - CURRIED PUMPKIN AND COCONUT SOUP

[Guest guest]

This is a recipe I was given for a recipe memento book when I left

Australia. All my friends and family contributed some of their favourite

recipes.

 

 

 

I like my food rather spicy so I usually use 2 teaspoons of curry powder

and, if I'm feeling like facing a challenge, some finely chopped red chilli

or some dried chilli flakes. I find that using coriander (cilantro) as a

garnish instead of parsley also adds a little extra 'something'.

 

 

 

Cheers from Marie in Haarlem, Netherlands

 

 

 

 

 

CURRIED PUMPKIN AND COCONUT SOUP

 

 

 

Serves 2-3 as a main meal with bread or 3-4 as a starter

 

 

 

30 g butter

 

1 onion, peeled and chopped

 

1 tsp curry powder

 

500 g pumpkin, peeled & chopped

 

I carrot, peeled & chopped

 

1 apple, peeled, cored & chopped

 

1 large ripe tomato, chopped

 

4 c chicken stock or vegetable stock

 

2 " fresh ginger

 

1 x 410 g coconut milk

 

1 carrot, peeled & shredded

 

few sprigs parsley.

 

 

 

Gently cook onion in butter for 10 minutes. Add curry powder, pumpkin,

chopped carrot, apple, tomato, stock & ginger. Bring to boil then simmer for

45 minutes. Puree mixture then add coconut milk. Serve garnished with grated

carrot and parsley.