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
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Ingredients
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750
gram butter squash pumpkin
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2
red bell peppers
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1
big sweet potato
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1
spanish pepper
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1
big onion
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4
garlic cloves
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1 tablespoon
masala kerrie
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2 1/2 liters
vegetable stock
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coriander to garnish
Directions
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Cut the onion, the Spanish pepper, bell peppers and the garlic small.
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Clean the pumpkin and potato and cut them in large chunks.
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Take a soup pan with a heavy base and saute the onion, pepper and paprika for 10 minutes in oil.
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Add the potato, pumpkin and garlic; bake it for 5 more minutes and poor over the hot stock.
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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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