Tuesday, March 3, 2015

Butternut Pumpkin Soup

2 butternut pumpkin
8 carrots
10 yellow button squash
4 cloves of garlic 
Some ginger
1 bunch of coriander
Some parsley
4 chillies
6 peppercorns
Olive oil

Peel and gut pumpkin. Put 1 l of filtered water in a pot and add the pumpkin offcuts. Add the chilies and peppercorn. Peel the carrots, wash the parsley and add to the stock.

Heat some oil in the soup pot. Fry the sliced carrots and ginger. Cut the pumpkin into large chunks (keeping 1/4) and add. Cover all vegetables with the hot (sieved) stock and simmer for 40 min. The cut the remaining pumpkin into mouth-size pieces and the red chili into thin strips. Cut each yellow button squash into 8 parts.  Simmer for another 10 - 20 min. Sprinkle with chopped coriander.

Some people use coconut milk or put the lot through the mixer. It is nice to not have machine noise or tins in the kitchen.

Sweet potato carrot turmeric soup

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