Kane's Kitchen - 2nd August 2011 - Spiced Carrot and Pumpkin Soup

   

Spiced Carrot and Pumpkin Soup

Serves:  6    

Prep Time:  15 mins

Cook Time:  45 mins

What You’ll Need:

• 1 large onion, chopped
• 2 cloves garlic
• 1 tbsp butter
• 2 carrots, peeled and chopped
• 1 sweet potato, chopped
• 4 cups chopped pumpkin
• 3 stalks of celery, chopped
• 1 tsp garam masala (curry powder)
• ½ tsp chilli powder
• 2 tsp paprika
• ½ tsp nutmeg
• 3 cups vegetable stock
• ½ cup sour cream
• ¼ cup coriander, chopped
• Salt and pepper to season
• Additional water if required
• Cornflour to thicken, if required

 What You’ll Need To Do:

1.        In a large stock pot, heat butter and sauté the onion and the garlic for two minutes. 

2.        Add the carrots, sweet potato, pumpkin, celery, vegetable stock and spices.  Bring to the boil.  Once boiled, reduce to a simmer and cook until vegetables are tender (approximately 30 minutes).

3.        Once vegetables are tender, transfer the mixture into a food processor in batches. Puree the soup until it has a smooth texture.  Repeat with remaining ingredients. 

4.        Once the soup has a smooth consistency, transfer to another stock pot and heat over a low heat.  Test the consistency – if you want a more runny soup, add some water.  If you like a thicker soup, thicken up by adding 1tbsp cornflour to 1tbsp water and mixing and then adding gradually to the soup.

5.        Test for seasoning and add salt and pepper if required. 

6.        To serve, ladle soup into serving bowls and stir through some sour cream and top with chopped coriander.