• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2
MineralsZinc, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 onions, chopped

  3. 2 cloves garlic, crushed

  4. 1 tablespoon curry powder

  5. 1 (1 1/2 kg) butternut pumpkin, peeled and chopped*

  6. 1 litre chicken or vegetable stock

  7. cup coconut cream, optional

Instructions Jump to Ingredients ↑

  1. Heat oil in a large stainless steel saucepan. Add onion and cook until soft. Add garlic and curry powder. Cook a further 30 seconds.

  2. Add pumpkin and enough stock to cover (about a litre). Simmer, uncovered for 20-25 minutes until soft. Remove from heat and cool slightly.

  3. Puree pumpkin, using a stick blender, or by transferring to a food processor or blender. Return to pan and if using coconut cream, pour it now. Warm gently and serve.

  4. Cook's Note: For a dinner party option, serve with seared scallops, garnished with pistachios.

  5. Heat a tablespoon of olive oil in a pan (the pan must be very hot). Add about 5 scallops per person. Cook for 1 minute each side. Serve with the soup, sprinkled with some pistachios.


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