This is a simple traditional pumpkin soup recipe without any milk or cream, except for a garnish and that is optional. You can remove the curry and ginger if you prefer plain flavours. After making the soup, if the pumpkin flavour needs extra vibrancy, add a squeeze of fresh lemon or lime juice to the pot – lifts the whole soup up on flavour. By using your food processor the chopping of the vegetables is so easy !My Triblade makes an easy job of transforming the vegetables in stock into a luscious soup
Knob of butter and a little olive oil
1 onion, chopped
3-4 cloves garlic, minced
1 tsp grated fresh ginger
2 Tbsp mild curry paste
3-4 rashers bacon, rind removed and chopped
½ buttercup pumpkin pieces, peeled and seeded
5 cups chicken stock or 4 cups of stock and 1 water
light seasoning of salt and freshly ground black pepper
coconut cream to garnish
fresh herbs such as coriander or thyme for garnish
Place the butter and oil in a large stockpot. Add onion, garlic and ginger and cook until softened on a gentle heat. Add curry paste and when fragrant (allow just 30-60 seconds) add chopped bacon and pumpkin pieces.
Constantly turn the pumpkin in the paste/bacon mixture to avoid catching – this is an important stage for flavour enhancement. Add the stock or stock and water and cook until the pumpkin has softened, and then process with the Triblade . Season and garnish with coconut cream and fresh herbs.
Pumpkin soup bites:
* Better made a day ahead of serving
* Serve with a basket of bread
* The reason for the combination of butter and oil at the beginning of the soup is that butter gives great flavour – but oil increases the ‘flash point’; in other words behave better when heated!
* Remember the soup will only be as good as the stock