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Cooking with Chef Singh
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Posted on Nov 27 2004
CURRIED PUMPKIN -CREAM SOUP
Recipe for 8 to 10 servings
2 tablespoons unsalted butter
2 medium onions, sliced
2 leeks, trimmed, cleaned, and thinly sliced
1 carrot, peeled and sliced
1 Granny Smith apple, peeled, cored, and sliced
1 tablespoon mild curry powder
1/4 cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a bouquet.
1 pound local pumpkin, peeled, seeded, and sliced
1 large sweet potato, peeled and sliced
6 cups water or vegetable stock
1 cup heavy cream
Salt and pepper to taste
Cilantro leaves for garnish
Methods: Melt the butter in a large saucepan over medium heat. Add the onions, leeks, carrot, and apple and sauté over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.
Remove the spice bouquet and puree the vegetable mixture in a food blender. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.
For servings: Ladle the soup into bowls and garnish with the cilantro leaves before serving. Serve hot.
Chef’s Cooking tips: Whenever handling food, care must be taken not to transfer germs and bacteria. Always wash your hand with soapy water before and after handling any food product. Also clean all areas that raw meat has come in contact with. This is very important when handling poultry.
