pumpkinĀ soup

September 25, 2009


Author Notes: a delicious soup that can easily be adjusted to any season. This is the basic recipe,very good as it is, but I have to admit that I hardly ever make the soup twice in exactly the same way. If there are some carrots in my vegetable drawer or if I have some left over blue cheese, I would throw it in as well. Once I used the juices that were left on the bottom of a chicken Tajine next to the stock, the result was a nice and rich flavored soup.Janneke Verheij

Serves: 6

Ingredients

  • 750 gram butter squash pumpkin
  • 2 red bell peppers
  • 1 big sweet potato
  • 1 spanish pepper
  • 1 big onion
  • 4 garlic cloves
  • 1 tablespoon masala kerrie
  • 2 1/2 liters vegetable stock
  • coriander to garnish

Directions

  1. Cut the onion, the Spanish pepper, bell peppers and the garlic small.
  2. Clean the pumpkin and potato and cut them in large chunks.
  3. Take a soup pan with a heavy base and saute the onion, pepper and paprika for 10 minutes in oil.
  4. Add the potato, pumpkin and garlic; bake it for 5 more minutes and poor over the hot stock.
  5. Cook it until all the ingredients are very soft; puree into a nice and smooth consistency. Season with masala Kerrie, pepper and salt. Garnish with coriander if you like. Enjoy!

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Reviews (2) Questions (0)

2 Comments

Amanda H. September 27, 2009
Can you let me know what you mean by "2 paprikas"? Is this a dried pepper? Or is it a whole form of the pepper that is ground for paprika the spice?
 
Author Comment
Janneke V. September 28, 2009
Dear Amanda, Thank you for your reply, I am translating my recipes in English and I see I was wrong to think paprika means the same in English as in Dutch. I mean Bell Pepper or capsicum, the kind you find in red, green, yellow and sometimes orange.