http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com This bright golden-coloured, creamy pumpkin soup is perfect for a light lunch with some crusty artisan bread rolls. Roasted pumpkin, potato and spices work together creating a rich depth of flavour and creamy texture without addition of heavy cream.
- 1 kg Hokkaido pumpkin, peeled, deseeded, cut into 1cm pieces
- 3 tbsp Walnut oil
- 1 Potato, peeled and diced
- 1 Onion, halved and thinly sliced
- 1 clove Garlic, chopped
- 1 Cayenne chilli pepper, deseeded and diced
- 1 tbsp Curry powder
- 1 tsp Coriander powder
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- 1 l Vegetable stock
- 250 ml Orange juice
- 100 ml Milk
- Salt and cayenne pepper to taste
- 1 tbsp Lime juice
- Roasted pumpkin seeds
- Chives
- Chilli threads
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- Preheat oven to 190C/375F. Place pumpkin and potato in a roasting pan. Drizzle over 2 tablespoons of walnut oil and toss to coat. Roast for 30 minutes or until tender.
- Heat the remaining oil in a large saucepan over medium heat. Add onion and cook, stirring often, until soft. Add in garlic, pepper, curry, and coriander powder. Cook, stirring, for 2 minutes or until aromatic.
- Add in pumpkin, potato, stock, orange juice and milk. Cook, covered, over medium heat for about 25 minutes. Blend the mixture in a food processor or with a handheld blender until smooth. Season with salt, cayenne pepper and lime juice. Ladle among serving bowls. Top with roasted pumpkin seeds, chopped chives, and chilli threads.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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