Wednesday, July 22, 2009

Super easy pumpkin soup...

  • 1 large butternut squash (or pumpkin of your choice)
  • 1 tablespoon curry paste (mild)
  • 500 mL sour cream
  • vegetable stock

  1. Peel and chop the butternut squash, removing all seeds. Place in a large boiler, and add enough vegetable stock to come to half way up the squash.
  2. Cook until all squash is cooked - firm, but not hard.
  3. Blitz with an emersion blender.
  4. Add the curry paste to taste.
  5. Add sour cream until a smooth consistency, blending as you add the sour cream.
  6. Serve with crusty bread, and a dollop of sour cream on top.

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