Pumpkin and Ginger Soup

Ingredients

  • 60 ml butter
  • 5 ml sunflower oil
  • 30 ml grated fresh ginger or 10 ml ginger paste
  • 10 ml ginger paste
  • 1 kg pumpkin, peeled and cut into chunks
  • 2 large parsnips, peeled and cubed
  • 1 large onion, finely chopped
  • + 8 more ingredients
    • 2 medium carrots, finely chopped
    • 1 sprig celery leaves
    • 7 ml medium-strength curry powder
    • 2 ml dried chili pepper flakes
    • 30 ml cornflour (for thickening)
    • 500 ml homemade chicken stock
    • 500 ml milk
    • 60 -125 ml cream

1 Heat butter and oil until foaming in a large, heavy-based saucepan. 2 Add ginger, vegetables, curry powder and spices. 3 Stir-fry for 2-5 minutes . 4 Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks. 5 Stir with a wood...

View full recipe at SpringPad

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