Yield: 6 Servings
|2 tablespoons||Vegetable oil|
|14 ounces||Pumpkin, cut into thumb sized cubes; peeled|
|1 \N||Onion; peeled and sliced|
|2 \N||Cloves garlic; peeled and crushed|
|1 teaspoon||Mild curry powder|
|2 ounces||Canned unsweetened coconut cream|
|1¾ pint||Cold vegetable stock|
|1 tablespoon||White wine vinegar|
|\N \N||Freshly ground pepper|
|2 tablespoons||Sunflower seeds, toasted; coarsely chopped|
|1 tablespoon||Fresh chives; finely chopped|
Heat the vegetable oil in a saucepan. Add the pumpkin, onion and garlic and sweat for three minutes, or until the onion is translucent but not coloured. Stir in the turmeric and curry powder and sweat for a further minute.
Stir in the flour. Add the coconut cream and the cold vegetable stock and bring to the boil. Reduce the heat and simmer for 20 minutes.
Remove from the heat and allow to cool slightly, then puree the mixture in a blender or food processor. Return the soup to the saucepan and bring back to the boil.
To finish: Add the vinegar and season with salt and freshly ground pepper.
Sprinkle over the chopped sunflower seeds and chives and serve at once.
Posted to EAT-L Digest 29 Aug 96 Date: Fri, 30 Aug 1996 16:52:33 EDT From: erika metzieder <100627.3022@...> NOTES : This soup has a unique flavour which I've encountered in many dishes in
the Far East, where coconut is combined with turmeric.