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Spiced Pumpkin Soup

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A warm and hearty soup for those rainy days. from super nature:http://www.supernature.com.sg/recipes/recipe.php?what=2&r=109

Ingredients

  • 1 brown onion, diced
  • 1 tsp turmeric powder
  • 1 tbsp butter
  • 1 kg butternut pumpkin, peeled, seeded, then cut into 3 cm pieces
  • 1 ltr chicken stock
  • 2 tsp sea salt
  • 2 tbsp olive oil
  • 1 medium potato, peeled and diced
  • 3 tsp coriander seeds
  • 4 cloves garlic, finely chopped
  • 5 cm length ginger, peeled, finely grated
  • Pinch of white pepper

Method


<p>1.Preheat oven to 140°C.</p> <p>2.Place pumpkin pieces in a baking dish, add half the olive oil and a little seasoning, and toss to combine. Roast for about 50 mins or until lightly browned.</p> <p>3.Place coriander seeds in a small fry pan over medium-low heat and toast for about 30 secs or until fragrant. Grind roasted seeds in a spice grinder or mortar and pestle until finely ground.</p> <ol> <li><p>Heat butter and remaining oil in a large heavy-based pan. Add onions, salt, garlic and ginger and cook over low heat, stirring often, for about 10 mins, until the onion is very soft.</p></li> <li><p>Stir in ground coriander and turmeric and cook for 1 min until fragrant.</p></li> <li><p>Add stock, potato, roasted pumpkin and pepper, cover with a lid and simmer over medium heat for 15 mins until potato is very tender.</p></li> <li><p>Remove from heat, transfer to a food processor in batches and process until very smooth texture is reached. Add more chicken stock if soup is too thick.</p></li> </ol> <p>8.Serve garnished with a dollop of crème fraiche, if desired.</p>

Recipe is courtesy of: http://www.supernature.com.sg/recipes/recipe.php?what=2&r=109

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