Ingredients
3 lbs of Pumpkin - peeled & diced or try canned pumpkin
2 table spoons of butter or olive oil
2 onions chopped finely
4 Garlic Cloves
1 inch piece of Ginger
1 teaspoon of un-roasted curry powder (made from coriander, Sweet Cumin & Fennel seeds)
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1 can of chicken stock or 10 cubes of chicken cubes OR Vegetable stock
1 teaspoon of Sugar
1/4 teaspoon of Black pepper
1/2 a cup of coconut milk OR 1 cup of full Cream milk
4 Cups of Water
Salt to taste if only needed
2 table spoons of butter or olive oil
2 onions chopped finely
4 Garlic Cloves
1 inch piece of Ginger
1 teaspoon of un-roasted curry powder (made from coriander, Sweet Cumin & Fennel seeds)
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1 can of chicken stock or 10 cubes of chicken cubes OR Vegetable stock
1 teaspoon of Sugar
1/4 teaspoon of Black pepper
1/2 a cup of coconut milk OR 1 cup of full Cream milk
4 Cups of Water
Salt to taste if only needed
Method
Heat butter/oil in a large pan. Add onions and fry slightly until cooked but not dark. Add all the spices stir then add the stock and pumpkin and boil until the pumpkin is soft. Then pour it into another container and put into a Blender to liquefy in batches. Pour it back into the pan and reheat it with the milk while stirring and serve.
If you serve individually you can garnish it with some croutons and a sprig of mint before you serve.
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