Ingredients:
2 1/2 lbs pumpkin, cleaned and cut in chunks
2 tablespoons butter or 2 tablespoons margarine
1 large onions, chopped
1 large apples, chopped
2 garlic cloves, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 liter chicken stock or 1 liter vegetable stock
lemon juice
chopped parsley or coriander, to serve
sour cream (optional)
Directions:
Melt the butter in the pan you are making the soup in, fry the onion and garlic for 2 minutes, add the curry, cumin and cayenne pepper, fry a few minutes more.
Add the pumpkin and the apple, mix, and then add the stock.
Bring to the boil, lower the heat and simmer for 40 to 50 minutes.
I use a hand-held blender to blend the soup but otherwise let the soup cool and blend in the food processor.
Add the lemon juice and check the seasoning.
Serve with the parsley sprinkled over, sour cream (or yoghurt) and nice bread.
For vegetarian use vegetable stock.
Servings: 6-8
Time preparation: 30 min.
Time total: 80 min.