You may also like
Categories:
butter sunflower oil ginger pumpkin parsnips onion carrots celery curry powder chili pepper nutmeg cornflour salt black pepper cream
Viewed: 26 - Published at: 8 years agoIngredients
- 60 ml butter
- 5 ml sunflower oil
- 30 ml grated fresh ginger or 10 ml ginger paste
- 1 kg pumpkin, peeled and cut into chunks
- 2 large parsnips, peeled and cubed
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 1 sprig celery leaves
- 7 ml medium-strength curry powder
- 2 ml dried chili pepper flakes
- freshly grated nutmeg
- 30 ml cornflour (for thickening)
- 500 ml homemade chicken stock
- 500 ml milk
- salt
- milled black pepper
- 60 -125 ml cream
Method
- Heat butter and oil until foaming in a large, heavy-based saucepan.
- Add ginger, vegetables, curry powder and spices.
- Stir-fry for 2-5 minutes .
- Then cover and cook very gently over low heat until vegetables have softened, 15-30 minutes , depending on size of chunks.
- Stir with a wooden spoon from time to time.
- Sprinkle with cornflour and stir in.
- Gradually add chicken stock, then milk, stirring constantly.
- Continue cooking, stirring, until soup thickens slightly and comes to the boil.
- Remove from stove and cool for 10-15 minutes .
- Process, blend or puree until smooth.
- Return to saucepan and reheat over low heat.
- Season to taste.
- Stir in cream and serve in piping hot soup bowls.
- I serve this with nice crusty rolls.
