Curried Pumpkin Soup.

Pumpkins are plentiful around the middle of winter, and they make an excellent addition to the larder. They are versatile and tasty; roast them with potatoes and beef, turn them into toppings for tarts, or mash them up for soups. Every which way they are delicious, and a little bit of curry powder augments the taste very nicely.


25g butter.

2 large onions, peeled and diced.

1 100mm stick celery, chopped.

2 tsp mild curry powder.

5 cups pumpkin flesh, diced*.

4 tablespoons plain flour.

5 cups chicken stock**.

Salt to taste.

Sour cream.


Melt the butter in a pan and cook the onions and celery until the onions are soft. Add the curry powder and stir fry for two minutes then add the pumpkin and the flour. Stir around well until the pumpkin chunks are coated with the flour then slowly add the stock and the salt.

Bring to the boil, reduce heat, cover and simmer for twenty minutes, stirring occasionally. Beat with an electric beater until chunky, cook for another five minutes and serve garnished with a teaspoon of sour cream.

Yields: 6 – 8 servings.

*. Pumpkins are not the easiest things to chop up and something more business-like than a paring knife is needed. I use a Chinese vegetable knife, which is rather like a meat cleaver.

**. Or, if you want to make a fully vegetarian dish, use court bouillon or water.

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