Another delicious pumpkin soup to try is jab/kent pumpkin and butternut pumpkin with sweet potato with some, garlic, yellow onion, pink potatoes, Granny Smith Apple, crystallised ginger, little amount of curry powder and vegetable broth and when served pour a little bit of cooking cream and some fresh corriander leaves was beautiful thick soup vibrant and delicious to enjoy. Have a wonderful day lisa ????????
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Serve 8
RECIPE
1 tablespoon of olive oil
1kg Butternut pumpkin (peeled and cut in big cubes)
2kg jab/kent pumpkin (peeled and cut up in big pieces.
2 pink potatoes
1 big yellow onion (cut in four’s)
4 garlic (crushed)
1 Granny Smith Green Apple (cut in four’s)
1 teaspoon of curry powder
4 ginger crystallised (sliced)
500 mls of vegetable stock
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Some cooking cream aside for when served and few of fresh corriander leaves.
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METHOD
1. Big pot on medium heat, warm up the oil then add onion, garlic, ginger crystal’s till onion and garlic goe’s golden.
2. Add the pumkin ,Apple, potatoes, combine together, till the pumkin almost soft.
3. Add vegetable stock combine together on low heat and cook for extra 20mins on low heat
4. Use a hand blender till smooth and thick
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