Curry or soup?

Dear Diary,

Here in New Zealand, one of the favourite foods is pumpkin soup.  There are many recipes for it and it's often the soup du jour at restaurants and cafes.  I confess that I have never cared much for it - until recently, that is.  We were given a different recipe and wow! - is it good.  I'd like to share it with everyone.  Warning: when it says pumpkin, it doesn't mean the pumpkins carved for jack-o-lanterns.  The pumpkins often found in New Zealand vegetable gardens are Buttercup squash, Butternuts, Crown or Grey, Baby Bear, Golden Nugget, Musquee de Provence, Whangaparaoa Crown, Kumi Kumi, Queensland Blue, Triamble, Gateaux d'Eysines. 

The King's Pumpkin Soup

Ingredients

1 kg pumpkin meat
4 1/2 cups chicken stock
1 medium onion, chopped
6 spring onions, chopped
4 tomatoes, peeled & chopped
300 ml cream
juice of 1 lemon
1 teaspoon curry powder
1 teaspoon brown sugar
salt 
freshly ground black pepper

Method

Put pumpkin, chicken stock, onion, spring onion and tomatoes in a sauce pan and simmer until pumpkin is tender.

Blend with blender.

Add cream, lemon juice, curry and sugar.  Season to taste with the salt & pepper.  

Reheat and blend again.  Do not boil.

This makes a fantastic soup.  But wait!  It's also a fantastic curry.  Just add a bit more curry powder, a bit more cream, some cubes of fried tofu and/or chicken and serve with rice.  It can't be beat!

We grow all our pumpkins. 

Hans




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