Wednesday, November 2, 2011

Pumpkin soup two ways!

Serves 4 or more...

Way 1.
Half a butternut pumpkin
One large sweet potato
2 cups of chicken stock
1/3 cup of sour cream
1 lemon juiced
1 tsp curry powder
1 tsp salt
black pepper

Way 2.
A whole butternut pumpkin
One small/med sized sweet potato
2 cups of chicken stock
half a brown onion
2 cloves garlic
1/3 cup sour cream
1 tsp fresh grated ginger or 1 tsp of dried ginger
2 limes juiced (some reserved for squeezing on individual servings)
lime zest
2 tsp curry powder (or more to taste)
salt & pepper

Peel & cut up the squash & sweet potato into cubes, boil til tender. Blend half the veggies with 2 cups of the water you just boiled them in. Then drain the rest of the veggies and blend them with 2 cups of chicken stock, combine all together. (with way 2, fry the onion and garlic til soft and blend into veggies). Then mix through sour cream, curry powder, salt & pepper, lime or lemon juice. Serve way 1 with a squeeze of lemon, a teaspoon of sour cream & some chopped garlic chives on top. Serve way 2 with a squeeze of lime, a grating of lime zest and a teaspoon of sour cream. Way 2 is even yummier if you first roast the pumpkin in the oven with some butter & a sprinkling of s&p & brown sugar. Then once roasted, blend with 4 cups of stock or more as needed and follow rest of recipe.


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