Food

Pumpkin Soup

I was never a fan of pumpkins. Whenever we had them for dinner as a child, I was not the happiest camper. Of course, I was grateful that there was food on the table but, it was one of my least favourite dishes. Seeing how much work was put in to steam them, I made a point of gulping it down reluctantly and being the good daughter. Although, over the years mum probably realized my turmoil and came up with clever ways to make pumpkin interesting. I slowly started to actually like pumpkin. Having your own garden, really makes a difference. I do not know if it is the know-how of growing things on your own as much as it is the care. Food from your own garden does really–tastes better. This soup is hands down on of my favourites.

Gilgil and Kitale 016

Juicy Pumpkin

Gilgil and Kitale 021

Chopped Pumpkin

Gilgil and Kitale 025

Mix

Pumpkin Soup

Print Recipe
Serves: 8 Cooking Time: 30 minutes

Ingredients

  • 1 Pumpkin
  • Leak
  • 3 cloves of garlic crushed
  • 0.5 kg of carrots
  • 300 ml of water
  • 2 chillis
  • 2 tbsp of curry powder
  • 4 tsp of crushed ginger
  • 0.5 l of coconut milk / cream

Instructions

1

Cut the pumpkin into half

2

Peel the pumpkin and chop it into pieces

3

Add the leak and carrots

4

When the ingredients have slightly shrunk add coconut milk and keep stirring

5

Add the garlic, curry and chili to the mixture and keep stirring

6

If you have a hand mixer you can blend the ingredients if you don't keep stirring and pound the ingredients

7

When ready it should look creamy and smell delicious.

Notes

This goes well with a Riesling, Beaujolais or Zinfandel wines

Are you not a fan of pumpkin but would be willing to give this a try? Let me know.What’s your favourite soup?

This goes well with a Riesling, Beaujolais or Zinfandel wines.

Have a fabulous weekend,

Donnasmélange Autograph

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