Ingredients:
30 g butter
1 onions, finely chopped
2 garlic cloves, crushed
750 g pumpkin, peeled and seeded
2 cups chicken stock
2 cups water
1 teaspoon curry powder
1/2 teaspoon salt ( to taste)
1 teaspoon fresh ground black pepper ( to taste)
1 tablespoon chives, snipped or 1 tablespoon torn coriander leaves or 1 tablespoon chopped parsley or 1 tablespoon shallots
Directions:
Melt butter in large saucepan.
Saute onion and garlic until soft.
Add curry powder and fry very gently for a minute or so.
Add pumpkin, chicken stock and water.
Boil and simmer, covered for 15 minutes until the pumpkin is tender.
Cool slightly and puree – you could use a food processor, a blender, a stabber, or run through a sieve.
Season with salt and pepper to taste.
Add more chicken stock or water if required.
Reheat gently and ladle into bowls.
Garnish with snipped chives, shallots, parsley or torn coriander leaves.
Enjoy!
Servings: 4
Time preparation: 25 min.
Time total: 40 min.