Pumpkin
and Sweet Potato Soup
Use
pear-shaped butternut squash or pumpkin to make a thick
warming autumn or winter soup. Pumpkin needs plenty of
seasoning so add more spices and herbs to suit.
Serves:
6 - 8
Ingredients:
2-3 tbls. Olive Oil
2 Onions (peeled and roughly chopped)
1 Leek (cut into 1 inch pieces)
2 Garlic Cloves (peeled and finely chopped)
1 1/2 lb Pumpkin (deseeded, peeled, and cut into chunks)
8 oz. Sweet Potato (peeled and cut into chunks)
1 3/4 qts. Chicken Stock or Vegetable Stock
1 3/4 cups Coconut Cream
1 Bay Leaf
1 tspn. Fresh Thyme Leaves
1 tspn. Grated Nutmeg
Large pinch Medium Curry Powder
Large pinch Ground Allspice
Salt and Freshly Ground Black Pepper
2/3 cup Heavy Cream
2/3-1 cup Parmesan Cheese (grated)
Fresh Chives (for garnish)
Procedure:
1. Heat
the oil in a large saucepan. Add the onion and leek and
gently fry until transparent. Add the garlic and cook
gently for 2 minutes. Add the pumpkin, sweet potato, stock,
coconut cream, bay leaf, thyme, nutmeg, curry powder,
allspice, and salt and pepper and bring to the boil. Cover
the pan, reduce the heat, and simmer gently for 30 minutes,
or until the vegetables are really soft.
2.
Allow the mixture to cool, then puree It in a blender
or food processor. Return to the pan and reheat. If the
soup seems too thick, stir in a little milk. Just before
serving, stir in the parmesan cheese.
3.
To serve, pour the soup Into bowls and garnish with snipped
fresh chives.
|