Tuesday, 15 November 2011

Tuesday Tutorial - Curried Pumpkin Soup

Makes six servings


Half a large Pumpkin (or a whole smaller one)
At least one tea spoon of curry powder (more if you're feeling adventurous, although bare in mind this is supposed to be a winter warmer soup rather than an endurance test!)
One vegetable stock cube
One teaspoon of your preferred cooking oil (I used coconut oil because it has no taste)
Black pepper to taste
(optional) a tablespoon of Vegan Worcestershire Sauce.


Chop the pumpkin into small cubes and then heat the oil in a large saucepan.
When the oil is heated add the pumpkin and fry off with the curry powder for a few minutes until it softens.
Cover with water and crumble in the stock cube, if using the Worcestershire sauce add this now.
Cook on a high heat until the water reaches the boil and then turn the hob down to medium and cover with a pan lid.
Simmer for 30-40 minutes and then turn the heat of completely.
If you're lucky enough to be a Blendastick owner you can blend your soup in the pan, if not then transfer your soup (liquid and all) to your blender and blend until smooth.
If you don't have six mouths to feed this soup freezes incredibly well.

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