African Pumpkin and Apple Soup
25 ml cooking oil
1 tspn curry powder
15g butter
½ tspn ground cinnamon
1 large onion, chopped
½ tspn ground ginger
450g butternut squash, peeled & cubed
750ml chicken stock
200g peeled and cubed potato
1 bay leaf
½ tspn ground turmeric
small pinch of sugar
100ml milk
25 ml brandy
2 medium eating apples peeled & cube
1 tspn curry powder
15g butter
½ tspn ground cinnamon
1 large onion, chopped
½ tspn ground ginger
450g butternut squash, peeled & cubed
750ml chicken stock
200g peeled and cubed potato
1 bay leaf
½ tspn ground turmeric
small pinch of sugar
100ml milk
25 ml brandy
2 medium eating apples peeled & cube
Heat oil and butter in a large pan, add the onion and saute until golden. Add pumpkin, potato, apples and spices and toss together over a low heat for about 2 mins, until the fruit and vegetables are coated and the aromas of the spices are released.
Add the stock, salt, bay leaf and sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft.
Cool until lukewarm, then remove the bay leaf. Puree the soup in a blender until absolutely smooth. Reheat gently in a clean pan, adding just enough milk to give a medium-thick consistency.
Add the brandy and heat through without boiling. Ladle the soup into warm bowls, top each one with a little cream and dust with paprika or sprinkle with chopped chives.
Add the stock, salt, bay leaf and sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft.
Cool until lukewarm, then remove the bay leaf. Puree the soup in a blender until absolutely smooth. Reheat gently in a clean pan, adding just enough milk to give a medium-thick consistency.
Add the brandy and heat through without boiling. Ladle the soup into warm bowls, top each one with a little cream and dust with paprika or sprinkle with chopped chives.