o 425\u00b0.
Slice pumpkin in half and core.
n a large pot. Place pumpkin in a blender. Cover and
Melt butter, add the chopped onion and garlic, saute gently.
Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
Use a stick blender to puree the soup, or mash it for a chunkier texture.
arlic and 1 tablespoon chopped ginger.
Cook one minute.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
igh heat, soften the pumpkin onion and ginger in a little butter
overed raisins.
The original recipe did not call for the
If using fresh pumpkin the original recipe states: Bring a large pot
arge saucepan, add the onions, ginger and chili and saute for
o 450\u00b0F degrees.
Ginger sugar:
In a food
Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.
he skillet. Add onion and ginger. Cook for 1 minute. Add
utside of the pumpkin clean.
Cut the pumpkin in half and
Peel and chop onion.
Remove the seeds of jalapeno pepper and cut into slices.
Peel and chop pumpkin.
Stew onion, jalapeno pepper and pumpkin in olive oil.
Add potato, ginger and lemongrass.
Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
Remove lemongrass and mash the soup to puree.
Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.
heavy-based saucepan.
Add ginger, vegetables, curry powder and spices
baking powder, salt, baking soda, ginger, cinnamon, nutmeg and cloves.whisk
Peel and deseed the pumpkin, chop into medium sized pieces.
Heat a pan and add the olive oil. Saute onions until translucent.
Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose.
Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste.
Can be blended if preferred or leave chucky. Serve with gluten free bread.
In a soup pot, heat olive oil and
In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
Beat in the egg and pumpkin.
Add the flour mixture alternately with the milk, blending well.
Fold in the chopped ginger.
Fill paper-lined or greased muffin pans three fourths full.
Bake in a preheated 350 degree oven for 25 to 30 minutes.