109 // Spiced Pumkin soup скачать в хорошем качестве

109 // Spiced Pumkin soup

ingredients 2 kg pumpkin (i used 3 kg with skin on) 1 tbs Garam Masala 1-2 tsp chilli flakes (i used 1, and it was srill very spicy) 3 tbs Olive oil 2 tsp ground cumin 2 tsp ground coriander 4 cloves of garlic (diced) 1 large ginger (chopped) 1 onion (diced) 1 ltr vegetable stock 100 ml single cream (i used cream cheese optional) Method heat the oven to 180c, cut pumpkin into wedges, remove seeds and place on baking tray. put 1 tbs olive oil in a small bowl with 1 tbs garam masala, 1tsp coriander, 1stp cumin, and mix. brush mix on the flesh of pumpkin and place wedges in the oven for 45 minutes. when the wedges are cooked, take out of oven and leave to cool, you can now start on the spice stock. with the remaining olive oil, heat up in a large saucepan and put in the onions, cook for 5 mins until lightly coloured, add the ginger and garlic, cook for a further 5 mins, then add the remaining coriander, cumin and the chilli. Cook for a further 5 mins on low heat, then add the stock. you can add a little more garam masala if desired with a little salt. if the pumkin is cool enough, peel of the skin, chop the flesh and add to the stock, put on gentle heat for 5 mins before blitzing in food processor, when blitzed, pour back into a large saucepan and put on a low heat to heat through. serve with crusty bread, toast, a little cream, or cream cheese with garnish. enjoy.