Spicy Pumpkin Soup
- 9 pounds sugar pumpkins or butternut squash
- 2 tablespoon vegetable oil
- 1 can of pears, cut into 2 inch chunks
- 10 garlic cloves chopped
- 3 and 1/2 tablespoon curry powder
- 4 quarts chicken broth
- 1 and 1/2 cup dry white wine
- 1 cup heavy cream
Level of difficulty Average
Preparation time 10mins
Cooking time 120mins
Cost Average budget
Heat the oven to 350 degrees. Halve the pumpkins or squash, peel and remove seed. Bake 1 and 1/2 hour or until soft.
Heat oil in a large pan, add pears, onions, garlic, curry and pinch of salt and pepper. Cook over moderate heat until tender (about 15 minutes)
Add pumpkins, stock and wine and bring to boil.
Stir well, reduce and simmer for 45 minutes. Let cool 5 minutes then puree.
Reheat and season with salt and pepper to taste.
Put in bowls and swirl in cream before serving.
Can be refrigerated for upto 3 days before cream is added.