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My Indian inspired roasted garlic pumpkin soup

September 20, 2009
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Hmmm, I sure seem to be posting a lot of pumpkin recipes!!

You’ll need

  • A big big piece of jap pumpkin
  • a whole bulb of garlic
  • 2 tbsp of olive oil
  • yoghurt
  • chicken stock
  • coriander
  • one brown onion
  • curry powder (chicken tikka powder is probably the best one to use)

To cook

Put one tbsp of olive oil over the bulb of garlic and put in the oven. In the meantime, cut up the pumpkin into chunks without the skin. Fry up an onion in the rest of the olive oil. Add the pumpkin, then chicken stock so 3/4-all of the pumpkin is covered. Remove the garlic from the oven once it is nice and soft and take it out of its skins and add to the soup. Simmer without the lid until the pumpkin is soft. Blend, then put the soup back in the pot and add about 2-3tsp of curry powder, a really big dollop of yoghurt and some finely sliced coriander. Season with salt and pepper and adjust curry powder to taste.

You may also like

Pumpkin risotto with ricotta or mascapone

Spicy lentil and pumpkin tagine

Rustic chickpea and spinach soup

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