2.5 Cups cubed pumpkin flesh
1.5 Cups Milk
1/3 Cup Cream
Pinch Salt
Pinch Pepper
1 Tsp Curry Powder
1/3 Cup water
1 Tbsp Sugar
Olive Oil for frying
Directions
Begin with 2.5 Cups of cubed pumpkin. The cubes should be about 1/2 inch by 1/2 inch.
Add the pumpkin to a heated pot which has about 2 glugs olive oil in it.
Cook the pumpkin until it is brown on each side and soft.
Add about 1/3 cup of water to help continue the softening process. Allow the water to boil off (the water is not part of the soup liquid).
After the water has evaporated, your pumpkin pieces should be very soft. Blend them in the pot with an immersion blender (such as the one below). Note that you may want to let the pumpkin pieces cool a little bit before blending.
When the blending process is over the pumpkin should be a smooth paste. Add the milk, cream, salt, pepper, sugar, and curry after the pumpkin has been blended. After adding these ingredients you may want to blend the soup again. It is your choice.
Allow the soup of heat on medium for a few minutes and then serve.
The final product will look like this:
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