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.
efrigerate until cold.
Make soup: Melt margarine in a large
Melt butter in saucepan over med-high heat.
Add onion and garlic; cook stirring frequently, for 2 - 3 minutes or until tender.
Stir in curry powder, salt and pepper, cook for 1 minute. Add broth and pumpkin, bring to a boil.
Reduce heat to low, cook for 15 - 20 minutes (stir occasionally) stir in milk, transfer mixture to blender or food processor.
Cover, blend til smooth. Serve warm.
Melt margarine and cook onion and garlic.
Stir in the curry, salt, and pepper and cook for one minute.
Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
Stir in evaporated milk just before serving.
In a saucepan cook onion an d garlic in oil until translucent.
Add curry powder and parsley and mix well. Add broth and pumpkin and mix well.
Bring to a boil and reduce to simmer.
Add soy or rice milk and simmer for 20 minutes.
Season with salt and pepper to taste.
n a large pot. Place pumpkin in a blender. Cover 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.
teaspoons Bonito Fish Powder soup stock.
Stir gently, cover
n broth. Add apple juice, pumpkin, curry powder, cinnamon and salt. Bring
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.
In a large pot, combine the squash, pumpkin, apple, onion and stock.
Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
Transfer the mix into a food processor and blend until smooth. I did this in several batches.
Pour the processed soup into another pot or crock pot to reheat.
Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
Serve hot or the soup can be refrigerated or frozen.
inutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix
Heat oil ( not too much) and gently heat the curry paste.
Add cooked chicken.
Add pumpkin soup, coconut milk and chicken stock.
Gently heat through until simmering.
Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.
Heat non-stick fry pan, add oil.
Add onion and garlic and saute until onion softens (about 5 minutes).
Add stock, sweet potato, pumpkin, curry, cilantro, honey and ginger.
Simmer, covered, until potatoes are tender, about 40 minutes.
Combine in food processor or blender until smooth.
You can store in fridge for up to 4 days.
To serve, heat up soup while stirring in milk. Use only enough milk to reach your desired consistency.
Garnsh with Cilantro if desired.
n the curry powder and garam masala. Stir in the pumpkin. Slowly
In a soup pot, heat olive oil and
cups water over the pumpkin so the cubes are floating
Saute apple and onion in large pot. Add water or chicken broth, pumpkin, bay leaf, curry, nutmeg, and salt and pepper. Simmer for 15 minutes. Puree in blender or processor. Return to pot. Add 1/3 cup milk and simmer 5 minutes more.
Unpeeled apples work as well.
In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
Puree in food processor or with immersion blender until smooth.
return to saucepan, if using food processor; stir in milk until blended.
In a large pot, saute onion & curry powder in oil until transparent.
Add pumpkin, fig, ginger, broth, and lemon juice. Boil until pumpkin is soft.
Puree with blender wand. Add coconut milk & salt to taste.