Time 1h15m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Chop up meat of pumpkin - the smaller the quicker it will cook. Chop up onion and garlic. In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes. Add white wine - simmer a few more minutes. Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released. Add spice paste to soup. Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft. Remove from heat and puree. Add a few twists of ground black pepper. Add ground red chilli pepper. Add the balsamic vinegar and stir through. Optional: Could also stir through a little sour cream or yoghurt when serving.
Time 20m Yield 8 servings. Number Of Ingredients 6 Steps:
In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Time 1h35m Number Of Ingredients 11 Steps:
Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes. Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer. When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Time 40m Yield 3 Number Of Ingredients 8 Steps:
Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes. Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan. Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.
