Curried Pumpkin Soup
Servings: 20 People
Ingredients
- 4.5 kg Pumpkin , peeled, seeds and fibrous pulp scooped out, cut in 3 cm cubes (net about 4 Kg)
- 50 ml olive oil , (more to drizzle each bowl of soup)
- 2 large Yellow Onions , finely diced
- 3 cloves Garlic , minced through a garlic presser
- 3 tablespoons fresh Ginger , grated
- 2 tablespoons Curry Powder , medium strength
- 3 bay leaves
- 2 Oranges , juiced
- 4 teaspoons Honey
- 4 teaspoons red wine Vinegar
- 3 Litres Chicken Broth
- 1 teaspoon White Sesame Seeds
- Greek strained Yoghurt , optional
- 1 ½ tablespoons Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Boil the Chicken broth and keep aside.
- Set a large pot over low-medium heat and let it heat up for 1-2 minutes. Add the oil let this heat up for 1 minute. Add the onions and curry powder and sauté for 3 minutes until softened, not browned. Add the garlic and the ginger and sauté for a further minute.
- Add the Pumpkin cubes in the pot, turn up the heat and continue sautéing for 5 minutes.
- With the heat set to high add to the pot the chicken broth, orange juice and the bay leaves, top up with water (if necessary) to cover 3 cm above the pumpkin, and bring to a boil. Turn the heat to low and simmer, uncovered, for 30 minutes until the pumpkin is soft. Check doneness with a fork. Add the honey and vinegar, season with the salt and pepper and give it a final stir.
- Take the pot off the heat, remove and discard the bay leaves and with a handheld blender blend until smooth.
- Serve in individual bowls, drizzle with olive oil, sprinkle with sesame seeds and optionally add a small scoop of yoghurt in the middle of the bowl.